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Someone mentioned pumpkin on mushroom caps and I had a food muse cascade and made all the things.




The mushrooms were simple but worked really well. A smear of pesto on the inside of a portobello mushroom cap, then stuffed with a mixture of steamed pumpkin and crushed hazelnuts. Top with a spray of olive oil, paprika and salt and grill. Win.

The polenta was cooked normally then had a generous amount of dijon mustard and honey stirred through it before being poured into a plastic container and put into the fridge to set into a rectangular block while I got on with messing about with pumpkin and hazelnuts. Smeared with a little sesame oil and sprinkled with sesame seeds and a little salt before going into the oven on the same tray as the mushrooms. They developed a bit of a skin to the outside of them which was pretty much perfect for me. There was some really good texture to these.

A red capsicum got my usual charring trick before being arranged on the plate with rocket and feta and then getting a dressing of olive oil and an amazing raspberry infused vinegar that I was given a while back.

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