I am traumatised! My oven died, and it always seems to be when you can’t have something that’s all you can think about.
Roast Lamb, sponge cake and roast pumpkin….
Roast pumpkin was the thing that stuck. I don’t much like steamed pumpkin, it doesn’t have that caramelised goodness.
So I devised a cunning plan that would sooth my craving beast.
Pumpkin and Potato Salad
4 x smallish potatoes washed and cut into small cubes
1/4 pumpkin cut into small cubes
1 small onion slices
2 x handfulls walnuts
1 x tablespoon duck fat
Salt and Pepper
Sauté the onion, potatoes and pumpkin in a pan with the duck fat and plenty of salt and pepper on a med heat for approx. 15 minutes.
It does take some time as the potato can take a while to cook until tender. Try to cut the cubes into 1cm by 1cm pieces both potato and pumpkin.
Add the thyme 5 minutes before finished.
Plate up the salad then, toss the walnuts in the pan with all the left over delicious crunchy bits. Top the salad with the walnuts and serve.