Brilliant blackberry recipes · British recipes
A roast pumpkin with blackberries recipe for late September, when the first pumpkins meet the last hedgerow berries in a bright, easy starter for six.
Sweet, caramel-edged wedges come out of the oven just as a sharp purple pickle finishes steeping on the side. Spooned over soft goat’s cheese and peppery watercress, the berries turn the roast vegetables into a sharp, colourful plate.
Why it’s so good: The cider vinegar pickle cuts through the rich cheese and the natural sweetness of the pumpkin, while toasted seeds add crunch.
Make it easy: Pickle the fruit and toast the seeds up to a day ahead, then all that is left is to roast and plate.
Heat the oven to 200°C/180°C fan/gas 6. Put the pumpkin wedges on a large baking tray, add the olive oil, chilli flakes and thyme leaves, season well and toss to coat. Spread out in a single layer and roast for 30-35 minutes, turning halfway, until tender to the point of a knife and caramelised at the edges.
Meanwhile, warm the cider vinegar and sugar in a small pan over a low heat for about 2 minutes, stirring until the sugar dissolves. Take off the heat and cool for 5 minutes, then pour over the blackberries in a small bowl. Lightly crush a few berries with a fork and leave to steep for at least 20 minutes.
Toast the pumpkin seeds in a dry frying pan over a medium heat for 3-4 minutes, shaking the pan, until they puff up and start to pop. Tip onto a plate to cool.
Put the goat's cheese in a bowl with 1 tbsp of the pickling liquid and beat with a fork until soft and spreadable. In a separate small bowl, whisk the extra virgin olive oil, honey and 2 tbsp of the pickling liquid with a pinch of salt and some black pepper.
Spread the goat's cheese over six plates and top each with two warm pumpkin wedges and a small handful of watercress. Spoon over the pickled blackberries, scatter with the seeds and drizzle with the dressing. Serve while the pumpkin is still warm.
| Calories | 255kcals |
|---|---|
| Fat | 19g (6g saturated) |
| Protein | 9g |
| Carbohydrates | 11g (8g sugars) |
| Fibre | 3g |
| Salt | 0.7g |
Make ahead: the pickled blackberries keep in a clean jar in the fridge for up to 3 days, and the toasted seeds keep in an airtight container for up to a week.
Swaps: butternut squash works in place of pumpkin and needs about 5 minutes less in the oven. Late in the season, use frozen blackberries, defrosted and drained, for the pickle.
Many goat's cheeses are made with animal rennet, so check the label for a vegetarian cheese if cooking for vegetarians.
To serve as a light lunch for three, keep the quantities the same and add some warm crusty bread on the side.
