Serves 6 600g pumpkin, sliced into 6 and seeds reserved 1 tsp chilli flakes 1 tsp lime zest 1 tbsp lime juice 2 tbsp walnut oil 2 tbsp runny honey 6 sprigs fresh thyme 1/2 tsp paprika Salt and black pepper To serve: 1 lime 6 slices Parma Ham
· Preheat the oven to 150 oC · Mix the pumpkin seeds with ½ tsp chilli flakes, ½ tsp salt, a little pepper, lime zest and juice. Roast in the oven for 30-40 minutes, or until crunchy and golden brown, tossing halfway · Place the pumpkin slices in a roasting tin · Mix together the walnut oil, runny honey and thyme leaves. Pour this mixture over the pumpkin slices, making sure each is covered well · Sprinkle ½ tsp of chilli flakes and paprika over the pumpkin, season and cover with foil · Increase the oven temperature to 190oC. Roast the pumpkin in the oven for 30 minutes, remove foil and roast for a further 20 minutes, basting at regular intervals until the sauce and pumpkin slices have caramelised · Squeeze a little lime juice over the pumpkin slices and then wrap a slice of Parma Ham around each · Serve the Parma Ham and pumpkin slices with plenty of spicy lime pumpkin seeds Recipe courtesy of the Parma Ham Consortium