Recipe a rare treat for residents | Recipe

Pumpkin, brie, tomato, kale and basil frittata, topped with hommus or pesto

Ingredients

• 28 eggs
• 2 tablespoons tomato paste
• Maldon salt and pepper
• small butternut pumpkin 1cm dice, roasted in oven with olive oil, salt and pepper
• 4 tablespoons chopped semi-dried tomatoes
• 4 carrots, grated
• 500g kale, blanched and chopped
• 200g brie, chopped into small pieces
• 1 punnet cherry tomatoes, halved, salted and sit in a colander for 15mins (to reduce excess moisture)
• 1 cup grated cheddar cheese
• bunch sage, finely chopped
• bunch basil, finely chopped
• 100g hommus or pesto to pipe on top of each piece when serving
• Cress, fresh herbs to garnish (eg basil leaf)

Method

1.  Firstly cut, drizzle with olive oil, season and roast your pumpkin at 200degC for 15 minutes or until tender and golden. Then bring a pot of salted water to the boil, trim stems off kale and blanch for about 3 minutes and refresh in iced water. Squeeze out excess liquid and chop into small pieces.
2.  Halve cherry tomatoes and sprinkle generously (about 1 teaspoon) with salt and leave in a sieve to drain. In the meantime, cut the herbs and semi-dried tomatoes and grate the carrot.
3.  Whisk together the eggs and tomato paste skim any foam.
4.  Combine the pumpkin, herbs, carrot, kale, cheddar, both tomatoes and seasoning in a large bowl; spread evenly over the base of a lined tray.
5.  Carefully pour over the egg mix; it should just cover the mix, sprinkle with diced brie and bake at 170degC for 20minutes or or until set, with nice, golden colour on top. Rest and cool before cutting. Top with pesto or hommus.