These crispy cubes of pumpkin are a new favourite of mine! If you can’t find miso, a tablespoon each of soy sauce and sesame oil will do nicely.
Serves: 4
INGREDIENTS
Miso roasted pumpkin
1 tablespoon miso paste
2 tablespoons extra virgin olive oil
1 tablespoon rice wine vinegar
3 cups peeled and cubed pumpkin
100 grams kimchi, roughly chopped
¼ cup chives, finely chopped
To serve
4 store-bought roti
150 grams crème fraîche
METHOD
Preheat the oven to 180°C fan bake.
Pumpkin: Whisk together miso, olive oil and vinegar in a medium bowl. Add the pumpkin and toss everything together to coat.
Tip into a roasting dish and spread to a single layer. Roast for
15 minutes or until the pumpkin is crispy and cooked in the centre. Cool for 10-15 minutes, then combine with the kimchi and chives.
To serve: While the pumpkin is cooling, put the roti between two lined baking trays and place in the oven to warm through. Spread each roti with crème fraîche and top with pumpkin.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.