INGREDIENTS
2 kilograms crown pumpkin, peeled
olive oil
1/3 cup cream
2 cloves garlic, crushed
good knob of butter
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Cut the pumpkin into rough chunks and toss with a little olive oil, salt and pepper. Place on a large baking tray and cover with foil. Roast for about 30 minutes or until tender. Transfer to a large bowl and mash until smooth then beat in the butter, cream and garlic. Season well.
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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.