Pumpkin risotto

Heat the oven to 220C/fan 200C/gas 7. Peel the pumpkin wedges and cut into bite-sized chunks. Tip onto a large, shallow oven tray and drizzle with 2 tbsp olive oil. Add the mace, chopped sage leaves, bashed garlic cloves and some seasoning. Toss everything together with your hands until evenly coated, then roast for 25-35 minutes or until the pumpkin is tender and lightly golden at the edges.

While the pumpkin is roasting, start the risotto. Put the stock in a large pan and bring to a simmer. Reduce to a low heat and keep warm at the back of the hob. Heat 1 tbsp butter and the remaining olive oil in a shallow casserole or deep frying pan. Fry the onion for 15 minutes until very soft, then add the crushed garlic and fry for another minute. Add the rice and stir for 5 minutes until the rice is toasted and each grain is coated in the buttery oil. Pour in the wine and stir until it’s nearly all disappeared.

Add the stock a ladleful at a time, continually stirring and making sure each spoonful has been absorbed before adding the next. Check to see if the rice is tender after 15-20 minutes – you may not need all the stock. Season well and stir in the cheese and another tbsp of butter. Cover with a lid or flat baking sheet and remove from the heat. Leave to rest for 5 minutes.

While the risotto is resting, heat the remaining 2 tbsp butter in a frying pan until foaming, then add the sage leaves, a pinch of mace, and a crack of pepper. Cook until the sage leaves are crisp, and the butter smells nutty. Remove from the heat.

Press the roasted garlic from their skins, and mash into a purée with the side of a knife on a chopping board. Stir into the risotto with the roasted pumpkin pieces, being careful not to break them up too much. Spoon into bowls and top with the crispy sage leaves and butter. Serve with a bitter leaf salad alongside.