At the Merchant Hotel we let the season dictate what vegetables we use as our chefs only aim for optimum quality and flavour in their dishes. We have chosen this Autumn’s finest produce to highlight and a simple recipe to follow so you too can make the most of these local ingredients.
Halloween may have past us but pumpkins are still in the supermarket so here’s how to make good use of them. Pumpkins are rich in potassium, have a great natural sweetness and can be used in a variety of dishes. Try this tasty yet low calorie dip recipe, the perfect accompaniment to a cheese board.
· One medium pumpkin
· 150g low fat cream cheese
· Teaspoon cinnamon
· Salt and pepper
1. Remove pumpkin seeds and roast the medium pumpkin at 140c until soft.
2. Peel the skin off then blend with a little low fat cream cheese just enough to make the pumpkin smooth while keeping the nice orange colour.
3. Add a pinch of cinnamon and season to taste.