This dish is a light-hearted play on a traditional American dish usually served in the autumn for Thanksgiving. Alyn Williams has taken all the seasonal elements and created a lovely savoury tribute.
250g pumpkin juice
165g diced pumpkin
165g whipping cream
Cook together until tender, blitz & pass
Take 165g of the puree and add 5g sauternes or sweet wine
Add 1 egg, pour into a dish and bake in a bain Marie for 12-15mins at 100̊c
110g strong flour
50g vegetable shortening
Cold water to bind
Mix together to a workable dough (do not overwork)
Cling film and chill for at least 2 hours. Roll out to 3mm thick on a silicon mat
Glazed with 1 egg/1 yolk, Microplaned nutmeg, chopped toasted pumpkin seeds and fleur de sel. Bake at 160̊c until golden brown (approx 10 minutes)
Mix the liquids together and heat to 100̊c pour over cranberries to cover
and macerate until tender.
150g course grated butternut squash
Juice of 1/8 lemon
Tablespoon olive oil
Microplaned nutmeg and cinnamon
Mix all of the ingredients together and allow to infuse and break down for 20 minutes.
The dish is dressed and finished with thin shards of Smoked cheddar, grated black truffle and a drizzle of syrup from the cranberries.