Sam Linsell is one of the most talented food people I know. Apart from her being a thoroughly lovely person whose company I really enjoy, I love the way her brain works, her passion, her excellent food styling and photography and I am so grateful to be able to use her lovely recipes with my daily wines. Thank you Sam!
Recipe – serves 4- 6 as a side
550 – 600g pumpkin which has the skin and seeds removed
5 thyme leaves
glug of olive oil
salt and pepper
200g ricotta, drained
1 free-range egg
1/2 cup (125ml) cream
2t chopped parley
1t fresh thyme leaves (removed from stalk)
pinch of dried chilli flakes (or more if you like heat)
1/4 cup grated parmesan + 2 tablespoons
4T (1/4 cup) white bread crumbs
zest of 1/4 lemon
Preheat the oven to 190C.
Cut the pumpkin into medium small (not very small) chunk. I like it fairly chunky but not too much so. Drizzle over the olive oi, season the salt and pepper, and scatter over the thyme leaves on the stalk. Roast in the oven for 20 minutes, giving the pan a shake every now and again.
Remove from the oven and crumble the thyme leaves off the stalk, discarding the stalks. Empty into an appropriately sized gratin or baking dish. Dot 3/4 of the ricotta cheese in and around the roasted pumpkin pieces.
Beat the egg in a bowl and then add the cream and beat again. Add the parsley, thyme, lemon zest, chilli and salt and pepper. Mix in the remaining 1/4 of ricotta and 2 tablespoons of Parmesan cheese. Mix. Pour this over the pumpkin and ricotta.
Mix the crumbs and the Parmesan and sprinkle this over the top. Bake for about 25- 30 minutes until golden brown.
Michael’s wine recommendation – CLICK HERE
Sam Linsell is one of favourite food bloggers who, when her new postings arrive always bring a smile to my face. She works so hard and photographs only in natural light. Successful food blogger, writer, food consultant, food stylist, teacher and all round lovely woman, she very generously allows me to use her recipes to match the wines about which I write. Do visit her website and subscribe to her feeds, you will be as enthralled as I am to get her lovely recipes and photos.