Serves 2 as starter, very easy to scale up
Cut 4 wedges from a small, green-skinned small pumpkin (variety is essential to this being good – I had a Delica pumpkin, which has a soft, velvety texture and sweet, rich flavour). Toss them in oil and a bit of salt. Fry them on a medium heat in a frying pan, turning over when each side has browned, then put in the oven on 180 degrees for around 15-20 minutes, until soft.
Meanwhile, toast hazelnuts in a dry pan (taking care not to burn), then roughly chop or pound a handful of hazelnuts so they are still course.
Also meanwhile, melt 100g of Stichelton or other blue cheese in 150ml of double cream – do this slowly, while stirring, in a saucepan. Season with a pinch of salt.
To serve, place two pumpkin wedges on each plate. Spoon over some cheese sauce, and sprinkle toasted hazelnuts on top.