Zhoug is a hot green sauce from Yemen that’s often added to soups and stews for a fresh and fiery finish. Here we’ve paired it with sweet roasted pumpkin for a no-fuss side that’s a winner with chicken.
Spiced pumpkin creams with gingerbread crumb recipe - Preheat oven to 180C. Spread pumpkin in a small roasting pan, add 100ml water, cover tightly with foil and roast until very tender (50 minutes to 1 hour).
Spiced pumpkin soup with onion bhajis and curry leaves recipe - Heat ghee in a large saucepan over medium-high heat, add onion, garlic and chilli and sauté until onion is translucent (4-5 minutes).
Pumpkin, herbed ricotta and hazelnut bruschetta recipe - Preheat oven to 220C. Combine pumpkin, sugar and oil in a roasting pan, season to taste, toss to coat and roast until golden brown and caramelised at the edges (15-20 minutes).
Chickpea, pumpkin and cavolo nero soup recipe - Cover chickpeas generously with cold water in a large saucepan and bring to the boil, then reduce heat to medium-high and simmer until tender (45 minutes to 1 hour).
Pumpkin pilaf with ricotta and pepitas recipe - 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).
"Admittedly, on the surface this dish seems a bit odd," says Achatz. "Cocoa, pumpkin, cardamom, lamb? This is a perfect example, however, of a technique we use frequently at Alinea called 'flavour bouncing'."
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