Gary Mehigan's Pumpkin Soup
You can also leave out the milk for a puree that is enjoyed with roast chicken or stirred through ri...
300g leftover baked potatoes and pumpkin
A little olive oil
2 rosemary sprigs, chopped
2 tablespoons butter
1 leek or onion, sliced
5 free-range eggs
1 tablespoon grated parmesan
3 tablespoons (1/4 cup) chopped flat-leaf
parsley, plus extra to serve
100g ricotta (optional)
Rocket or salad leaves, to serve
Preheat the oven to 240°C. Line a baking tray with baking paper.
Slice the potatoes and pumpkin, put on the baking tray and drizzle with olive oil. Season with salt and freshly ground black pepper and sprinkle with rosemary. Roast for 8–10 minutes to warm the vegetables through, then remove but leave the oven on.
Heat 1 tablespoon of the butter and a little more olive oil in a frying pan with an ovenproof handle. Add the leek or onion and fry gently until softened but not coloured. Remove from the pan and put with the roasted vegetables. Whisk the eggs in a large
bowl and add the parmesan and parsley. Season lightly with salt and pepper.
Heat the remaining butter in the frying pan. Add the vegetables and spread them out, then pour in the egg mixture – it should puff and frill around the edges. Reduce the heat to low and cook for about 3 minutes, or until the bottom is golden but the top still moist. Put the pan in the oven for 2 minutes to set the top.
Drop spoonfuls of ricotta over the top and return to the oven for about 1 minute to warm through. Loosen the bottom and edge of the frittata from the pan with a spatula, sprinkle with parsley and drizzle with a little olive oil. Serve with rocket or salad leaves.
Most of us remember being told to eat up at the dinner table 'because there are people starving in the world'. Some of us also remember cheekily offering to put our peas into an envelope to post to them. It takes a very special sort of person to take that idea and turn it into a living, breathing organisation that feeds thousands of people every day.