Serves: 4 at home or 24 tastes in the classroom
Fresh from the garden: pumpkin, garlic, rosemary, tomatoes
- metric measuring spoons & cups
- chopping boards & non-slip mats
- medium knives
- medium saucepan with steamer
- small non-stick frying pan
- pastry brush
- food processor
- bowls – 1 small, 1 large
- wooden spoon
- 5 gratin dishes
- 750 g (peeled) pumpkin
- 2 cloves garlic
- 3 x 3 cm stalks rosemary
- 50 g parmesan
- 3 slices sourdough bread
- 400 g passata or 400 g tin chopped tomatoes
- 2 tbsp butter
- ¼ cup extra-virgin olive oil
- sea salt
- freshly ground black pepper
|What to do
- Set out your ingredients.
- Peel and slice the pumpkin into 1 cm thick slices. Cut each slice into 1 cm cubes.
- Bring a saucepan with a steamer to the boil and steam the pumpkin for about 5 minutes until nearly tender.
- Transfer the pumpkin to a large bowl.
- Peel and chop the garlic and add to the pumpkin bowl.
- Strip the leaves from the rosemary and add the leaves to the bowl.
- Grate the parmesan and set aside in the small bowl.
- Remove and discard the crusts from the bread. Put the bread in the bowl of the food processor, then run the motor to make breadcrumbs. Place the breadcrumbs in the bowl with the parmesan.
- Heat the butter and half the oil in the frying pan and cook the tomatoes over high heat, stirring occasionally with the wooden spoon, until the tomatoes have thickened and look ‘saucy’ – about 10 minutes.
- Add the tomatoes to the pumpkin and mix. Add salt and pepper.
- Brush the inside of the gratin dishes with some of the remaining oil and spoon the pumpkin mixture evenly into the dishes.
- Scatter the gratins with the parmesan and breadcrumbs and drizzle with the rest of the oil.
- Bake for about 25 minutes or until the crust is golden.