1 butternut pumpkin, cut in half and seeds scooped
1 clove garlic, sliced
1 anchovy fillet, minced (optional)
1 tbsp capers
1 tsp chilli flakes
2 tbsp dark roasted peanut butter
2 tbsp currants
1 lemon: all the zest and half the juice
¼ bunch of chives
2 sprigs of parsley
Pre heat the oven to 180°C. Place the pumpkin halves on a line tray and drizzle with olive oil and a good pinch of salt. Roast in the oven for 25-30 minutes or until just tender.
Melt the butter in a pan until frothy and just starting to change colour. Remove from the heat and add the garlic, anchovies, capers and chilli. Now whisk in the peanut butter, currants and lemon zest. Infuse for 15 minutes.
Remove the pumpkin out of the oven. Re-whisk the sauce and add a splash of lemon. Drizzle over the pumpkin and garnish with herbs.
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