28 October 2016

A Spooky Recipe from our Head Chef

Pumpkin Couscous
Serves 4


1 Medium sized pumpkin, washed and hollowed

2 diced chicken fillets

1 diced onion

1 chopped garlic clove, thyme, rosemary, red chilli

150g brussel sprouts, celery stick fluted

1 butternut squash, 1/2 celeriac, 1/2 swede, all peeled and diced

100g chanteney carrots trimmed

200g couscous, piri-piri seasoning, olive oil

4 bread slices



  1. Put the pumpkin halves on a roasting tray with a little olive oil and season. Roast for 30 minutes at 180c. Place your diced root vegetables on a tray and roast for 25 minutes. Meanwhile, blanch your celery flutes and sprouts.
  2. Sautee half of the butternut squash with the onion, garlic, chilli & seasoning in olive oil for a few minutes. Then add 1/2 pint of vegetable stock. Cover for 15 minutes on a simmer.
  3. Liquidise the mix with a stick blender. Then add the chicken and simmer for 15 minutes or until the chicken is cooked through.
  4. Flatten your 4 slices of bread and carve them into the desired shape with a knife. Drizzle with oil and toast in the oven until golden brown.
  5. Cover your couscous with boiled water, add salt and piri-piri and leave to rest for 5 minutes. Crumble with a fork adding a little olive oil.
  6. Fill one half of the pumpkin with your vegetables and the other half with the chicken casserole. Serve with the couscous and croutons.

Bon appetit

& top marks if you can guess who our head chef is! We will be revealing him very soon…


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