2 large onions, halved and finely sliced
1 red chilli, finely chopped
1 tsp ground cumin
½ a small bunch sage chopped
400 g floury potatoes, peeled
800 g butternut pumpkin, peeled
100 ml crème fraîche
100 g cheddar, grated
a handful of leaves sage
50 g dried cranberries
100 ml hot vegetable stock
2 onions, grated
75 g butter
1 vacuum-packed cooked chestnut, chopped
150 g fresh white breadcrumbs
handful parsley, finely chopped
- Heat the oven to 190C/fan. To make the stuffing, put the cranberries in a bowl and pour over the vegetable stock. Leave to soak for 10 minutes.
- Put the grated onion in a pan with the butter and cook until the onion is softened. Stir in the chestnuts, breadcrumbs, parsley, cranberries and stock, mix well and season.
- Heat a large knob of butter in a pan and cook the sliced onion for about 20-30 minutes, or until completely soft and golden. Add the chilli, cumin and sage and cook for a minute. Slice the potatoes and pumpkin separately in a food processor or with a mandolin. Melt another knob of butter and brush the inside of a 20cm non-stick springform tin.
- Line the bottom of the tin with an overlapping layer of pumpkin (this will be your top when you turn it out, so make it pretty). Divide the rest of the pumpkin into 2 and add half of it, tucking some of the sliced sage and onion mix between. Add half the stuffing and pack it down lightly. Add all the sliced potato, layering it with more onion and sage mix. Repeat the layering with the rest of the pumpkin and stuffing mix. Cover with foil, put on a baking tray and bake for 2 hours, or until tender. Leave to sit for 10 minutes before turning it out.
- Put the crème fraîche and cheddar in a pan and melt them together. Stir in the sage and season. Serve with the cake and a green salad.