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Pumpkin with crispy chilli


The team from Thyme present their ideal movie-night at home

Pumpkin with crispy chilli

By Thyme’s Head Chef, Charlie Hibbert

With a glut of pumpkins in the gardens, we are championing them. Paired with creamy goat's curd and a favourite store cupboard staple, Laoganma's crispy chilli in oil. To make this family friendly, drop the chilli and switch the radicchio for some delicious broccoli.

Movie Recommendation: Cinderella (1950)

Serves 2

Prep & cooking time: 25 minutes

Difficulty: easy


4  thick  slices  of pumpkin

1 onion

½ head of radicchio 

A handful of hazelnuts, toasted and chopped 

2 tbsp of goat's curd (or ricotta)

2 tbsp Laoganma’s crispy  chilli in oil

A couple of pinches of chopped parsley

Splash of vegetable oil


Preheat the oven to 200°C | 180°C (fan)| gas mark 6

Cut the onion in half and place on a roasting tray with  the  pumpkin slices. Roast in the oven for 10 minutes before turning and cooking for a further 10 minutes until  coloured  and soft. Oil a griddle pan and grill the radicchio – cut side down – over a medium heat until browned and wilted. Place a spoonful  of goat’s curd onto each plate and tumble over the pumpkin, onion and  radicchio. Finish with a large table spoon of crispy  chilli  oil, a scattering of  hazelnuts and a pinch of chopped parsley.  

Movie Recommendation: Cinderella (1950) 

Walt Disney's original  Cinderella is the ultimate classic and with the iconic pumpkin carriage, how could we  suggest  anything else? This recipe is as easy a s bibbadi bobbadi boo and, with the sweet pumpkin and creamy goat's curd or ricotta it is sure to please all ages.  

Trayscape: Many ferns thrive in the dappled light of shady woodland glades. Being both beautifully decorative and purifying for the air around, ferns are also scattered abundantly in the indoor spaces at Thyme. Caryn Hibbert’s hand painted design offers a different take on festive tableware.

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