Sort ingredients
helen
QR Code
Listen
Pdf
Preheat the oven to 200C/gas mark 6.
Cut the pumpkin into slim wedges, removing any seeds and fibres as you go.
Place the slices in a single layer in a roasting tin (or as near as possible, depending on its size), then spoon 3 tbsp of the groundnut oil over the pumpkin.
Score the apples around the middle with a sharp knife, then tuck them among the pumpkin slices and roast for 30 minutes.
While the pumpkin roasts, make the miso dressing. Peel the ginger and grate it to a paste using a fine-tooth grater. Mix together the ginger, with the sake (or sherry), a couple of dried chilli flakes, the runny honey, the miso paste, lemon juice, grain mustard, and 1 tbsp of groundnut oil.
After the pumpkin slices have turned a golden brown in the oven, pour the dressing over them and make sure each is lightly coated. Return to the oven for 15 minutes.
Scatter (if you wish) with a teaspoon or two of pink peppercorns and serve with the apples.