Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
This rich pumpkin and chestnut purée recipe by Peter Gordon is spiked with horseradish cream for a lovely kick. A great substitute to the usual vegetable side dishes found in a Sunday roast.
Place the pumpkin on a baking tray, drizzle with olive oil and salt and toss to coat evenly. Roast in the oven for 20 minutes, or until soft and caramelised
Once cooled a little, transfer to a blender along with the chestnuts (reserving a few to garnish), créme fraîche and horseradish cream and blitz to a smooth purée