Colin Fassnidge whips up a St Patrick’s Day feast

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Colin Fassnidge whips up the perfect dish for your St Patrick’s Day feast – a delicious whole pumpkin salad.

Recipe:

Ingredients

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Small blue pumpkin

1 tbsp smoked paprika

½ tbsp fennel seeds

2 long red chilis chopped

2 bay leaves

4 sprigs thyme

4 sprigs rosemary

4 tbsp grated parmesan

200ml olive oil

Salt and white pepper – pinch

Garnish

3 tbsp scattered goats’ cheese

3 tbsp scattered plain yoghurt

Seeds of pomegranate

Sprig Basil

Sprig parsley

Chopped hazelnuts

Juice and zest lemon

Method

Preheat oven to 160deg.

Open top of the pumpkin making a small lid and scoop out half of the seeds of to make some room. Place ingredients (not the garnish) inside the pumpkin, place lid back on, place in small tray to hold the pumpkin upright. Into the oven for 3hrs at 160deg, remove the lid for last 30 mins.

Remove pumpkin from the oven, transfer to serving dish and open with a knife, spread out and garnish.

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