1 small pumpkin peeled and de-seeded
1 large onion peeled and chopped
350g risotto rice
2 litres of vegetable stock
100g Parmesan grated
100g unsalted butter
washed bag of rocket leaves
salt and pepper
olive oil for cooking
Split the pumpkin in half; with one half, cut into chunks and boil with water and salt until soft, then puree in a liquidiser. With the other half, dice in to small bite-size cubes.
Bring the vegetable stock up to the boil and simmer. In a hot pan, sweat off the onions in the olive oil until soft; add the diced pumpkin and season lightly. Cook lightly for two minutes and then add the rice. Toast for one minute. Cover with boiling vegetable stock and cook slowly until evaporated.
Ladle in more vegetable stock and leave to evaporate. Add the puree and cook down a bit more, pull to the side of the stove and work in the butter and Parmesan and finish by adding the rocket leaves.
Chargrill swordfish steak with gremolata potatoes
500g swordfish loin cut into four equal portions
200g baby potatoes softly boiled
50g cooked borlotti beans
50g green beans
30g red onions
15g toasted pine nuts
handful of rocket leaves
For the gremolata:
100ml olive oil chilled in the freezer
1 large bunch flat parsley, picked and washed
1 lemon zest and juice
1 tablespoon garlic puree
salt and pepper
To make the gremolata, blend the parsley with the lemon zest and juice, garlic and a little of the oil until smooth. Keep adding oil a little at a time. Season to taste.
Then chargrill or grill the four seasoned loins on each side until cooked and keep warm.
Heat the potatoes and mix with a tablespoon of gremolata. Crush with a fork and place in centre of plates.
Warm both types of beans up, toss with the raw onions, pine nuts, rocket and the salad dressing, season to taste.
Put the steaks on the potatoes and place the salad on top. Drizzle remaining gremolata round.