Name: Pumpkin pilaf with ricotta and pepitas
Yield: 4
Ingredients: 50 ml olive oil; 100 gm butter, diced; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 180 gm basmati rice; 500 ml hot vegetable stock (2 cups); 400 gm peeled and seeded pumpkin, diced; 2 thyme sprigs, plus 2 tsp coarsely chopped thyme, to serve; 2½ tbsp pepitas; Finely grated rind and juice of ½ lemon; 200 gm ricotta

You have to love a one-pot wonder – far less washing up and fiddling around, and oh-so-much flavour absorbed by the rice from the stock and vegetables.

Ingredients

50 ml olive oil

100 gm butter, diced

1 onion, finely chopped

2 garlic cloves, finely chopped

180 gm basmati rice

500 ml hot vegetable stock (2 cups)

400 gm peeled and seeded pumpkin, diced

2 thyme sprigs, plus 2 tsp coarsely chopped thyme, to serve

2½ tbsp pepitas

Finely grated rind and juice of ½ lemon

200 gm ricotta

Method

Main

1.Heat oil and 40gm butter in a wide saucepan over medium-high heat until butter foams, add onion and half the garlic and sauté until tender (3-4 minutes). Stir in rice to coat well in oil, then add stock, pumpkin, thyme sprigs and 100ml boiling water, season to taste and bring to the boil. Reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 15 minutes. Remove from heat and stand for 5 minutes without uncovering.

2.Meanwhile, cook remaining butter in a saucepan over medium-high heat until nut brown (2-3 minutes). Remove from heat, stir in pepitas, lemon rind and remaining garlic and season to taste, then stir in lemon juice.

3.Spoon ricotta onto pilaf, drizzle with the pepita mixture, scatter with thyme and serve hot.

Styling by Emma Knowles