Pumpkin sage sformata
Ingredients
- 40g butter, plus extra for the tin
- 75g parmesan or vegetarian alternative, finely grated
- 16 sage leaves, 8 finely chopped
- 40g plain flour
- 320ml whole milk
- 300g pumpkin purée
- 1 tsp mustard powder
- grating of nutmeg
- 5 eggs
- 50g goat's cheese, finely chopped
- cranberry sauce or chicory salad with balsamic dressing, to serve
- 85g unsalted butter
- handful of small sage leaves
- 50g hazelnuts, toasted and roughly chopped
- ½ lemon, juiced
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