800g butternut (1 small-medium sized), peeled and seeds removed
olive oil for frying
2 tablespoons shredded mint leaves
2 cloves garlic, thinly sliced
chilli flakes
¼ cup good-quality white wine vinegar such as Forvm
2 tablespoons extra virgin olive oil
a couple of good handfuls of bitter leaves such as radicchio and rocket
1 tablespoon extra virgin olive oil
1-2 packets bresaola slices (or use prosciutto)
2 tablespoons pinenuts, toasted
bread, to serve

This Roman-style platter of pumpkin works well as a side dish, or for a starter served as it is or with a composed salad as I have done. For a smaller bite, serve on crostini with a few green leaves and drape over the bresaola. If bresaola isn’t available, try using prosciutto slices instead.

I use a firmer, wetter style of pumpkin here such as butternut. Carrot and zucchini rounds are great alternative vegetables to use, too. Sometimes I might grill the radicchio briefly to add another textural component. Fresh chestnuts – should you spot some – make a mighty addition when scored, boiled and peeled.

This can be made a day ahead; in some ways I think it is even more delicious as the flavours mellow. But do remember to take it out of the fridge and bring up to room temperature before serving.

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2.Cut the butternut into 5mm-thick slices.
3.In a frying pan, heat around 4 tablespoons oil and fry the pumpkin in batches for 5 minutes on each side or until just starting to darken, adding more oil to the pan if necessary.
4.Put the pumpkin onto a platter, scattering the mint, garlic and chilli and some sea salt as you layer up the pumpkin.
5.Drizzle over the vinegar and olive oil and let it sit for at least 4 hours at room temperature.
7.In a bowl, dress the leaves with the olive oil and some sea salt.
8.Put a few leaves of each on a plate, add a few pieces of the pumpkin, some bresaola slices and scatter with the pinenuts.
9.Serve bread alongside.
10.VEGETARIAN: Omit the bresaola. Serve as is or add some burrata or mozzarella.
11.VEGAN: Omit the bresaola. Serve as is or add a plant-based deli meat or soft cheese.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings