CRUSHED BABY TATES WITH A SPICED PUMPKIN SAUCE

Let’s get cooking!

• Step 1 of 6

  BOIL YOUR TATES

  Place the Baby potatoes into a saucepan and cover with cold water. Place on a medium-high heat and bring to the boil.

  Cook for 15-20 minutes until soft and tender. Drain and add back to the pan to steam dry.

• Step 2 of 6

  PREP & ROAST YOUR PUMPKIN

  Preheat oven to 200°C / Fan 180°C / Gas 6.

  Line a baking sheet with parchment paper. Rinse and pat dry the pumpkin. Cut one side of the pumpkin from the stem down to the bottom of the pumpkin, but don’t try to cut through the stem (it’s too hard). Remove the knife, rotate the pumpkin to the opposite side, then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem.

  Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt, then place cut side down onto the baking sheet. Bake until the pumpkin is easily pierced with a knife in several places, and the flesh pulls away from the skin (45 to 55 minutes). Allow to cool until you can handle it safely.
• Step 3 of 6

  SQUISH & ROAST YOUR TATES

  While your pumpkin is roasting, place the cooked potatoes on a roasting tray and squish each one with the base of a mug or heavy glass.

  Mix the garlic with the olive oil and brush over the potatoes so they are well coated.

  Roast for 30 – 40 minutes, turning half-way through for a crispy golden finish.

• Step 4 of 6

  PURÉE THE PUMPKIN

  Once the pumpkin is cool enough to handle, scoop the soft flesh into a food processor. Depending on your pumpkin size, you may need to do this in two batches. Process until very smooth (3 to 5 minutes).

• Step 5 of 6

  MAKE THE SAUCE

  In a large shallow pot or skillet, heat the butter and olive oil over medium-high heat. Once the butter starts to sizzle, add shallots, garlic and a pinch of salt. Sauté for 2-3 minutes until the garlic starts to brown and the shallots are soft and translucent. Stir in the ground cinnamon, ginger, cloves, allspice and tomato paste. Cook for 1-2 minutes until the tomato paste darkens in colour and spices are fragrant.

  Pour in pumpkin purée and coconut milk. Stir well to combine. Bring the mixture to a simmer and cook for 3-4 minutes to infuse the flavours and warm through. Season sauce with salt and pepper, as desired.

• Step 6 of 6

  ASSEMBLE & SERVE

  Spread the sauce on a large serving platter and top with the potatoes, sprinkled with fresh herbs.

  Great served with baked chicken and greens.