Ingredients
4 x Bannisters Hasselback Baked Potatoes
Roasted pumpkin pieces – we find the best are Crown Prince (the ones with green skins), Pie Master (the smaller orange ones) or you can use up your carved pumpkin pieces, as long as the skins are off!
Olive oil to drizzle
Salt and pepper for roasting
1 x packet of very thinly sliced raw pancetta
Toasted pumpkin seeds
Sour cream to drizzle and garnish
Pea shoots to garnish
Method
- Cut your pumpkin into 1-2cm thick slices, drizzle with olive oil and place on a tray with a light sprinkling of salt and pepper
- Pop in the air fryer or oven and roast for 5–10 minutes at 180°c. (Depending on the pumpkin you’re using some have a much softer flesh)
- Defrost the Bannisters Hasselbacks and split with a knife down the middle of the slices to loosen
- Place the cooled, cooked pumpkin in the centre and wrap the thin slices of Pancetta around each one to keep this in place
- Bake at 180°c for 5 mins until the pancetta is cooked and golden and the Hasselback is nice and hot
- Serve with a dollop of soured cream and garnish with lightly toasted pumpkin seeds and pea shoots.