You’ve been Served: Charlie Hibbert, Head Chef at Thyme does Thanksgiving

Serves 6

Pavé, goat’s curd, pumpkin, roast onion, radicchio and sage

For the pavé

6 large chipping potatoes like King Edward, peeled
600ml vegetable oil
1 large sprig thyme (for 2 tbsp), chopped
4 cloves of garlic, peeled & grated
Maldon salt flakes & pepper

For the rest

1 pumpkin – onion squash or crown prince
3 medium red onions
1 head of radicchio (or red chicory if you can’t find radicchio)
Pinch of chilli flakes
1 bunch of sage
6 tbsp goat’s curd
Vegetable oil for brushing and frying

Preheat the oven to 160°C (normal) | 140°C (fan) | gas mark 3.

Cut the onions into halves, skin still on.  Slice the pumpkin (or squash) in half – skin on, scoop out and discard the seeds, then placing it cut side down on the chopping board, cut into 6 half-moons for each half pumpkin.  Put the vegetables onto a roasting tray, drizzle over a little oil, season with salt, pepper and a pinch of chilli flakes, mix well and cook for 10 minutes.  Turn the vegetables over and cook for a further 10 minutes.  The pumpkin and onion should be soft to the touch of a sharp knife, so if not quite, cook for a little longer.  Once cooked, remove the onion skins.  Cut the radicchio head into 6 pieces, brush with a little oil and grill so that it’s gently charred on both sides.

Put a spoonful of the goat’s curd onto each plate and stack a piece of the pave against it.  Then place the roast onion on the plate and add place two spears of pumpkin against the stack, as well as a piece of radicchio.  Scatter over the sage and serve.

Enjoy!

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