Prep time:

Cooking time: 40 minutes

Total time:

Serves: 6

1 Small White Onion, finely chopped

2 Cloves of Garlic

125g Butter

1 Medium Pumpkin

700ml Vegetable Stock

50g Parmesan

3 Sprigs of Thyme

Create a three-course autumn feast using fresh local produce with Frankie’s Farmshop’s new chef, Matt Avery’s delicious seasonal recipes...

  • words:
  • pictures: David Merewether

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...