Method:

PUMKIN FONDANT

1. Peel and cut the pumpkin into rectangle shape.
2. Brush with honey, Salt, Pepper
3. Place in pan with half – filled vegetable stock
4. Cook in oven until soft.

PUMPKIN MOUSSE

1. Sauté onion , garlic and ginger and chopped pumpkin in vegetable oil.
2. Add veg stock and cook for 20 min
3. Puree and pass through fine sieve

PUMPKIN SKIN ROSETTES

1. Place pumpkin skin, honey, star Anis, soysauce, salt, pepper and veg stock in a pan.
2. Cook until soft
3. Roll into rosettes

PUMPKIN CHIPS

1. Peel and Cut the pumpkin into juliennes, deep fry until golden brown
2. Toss into sea salt

PUMPKIN SEED IN SALTED CARAMEL

1. Pan roast the pumpkin seeds
2. Cook the sugar to caramel stage add salt ,nutmeg and pumpkin seeds
3. Pour onto grease proof tray