Pumpkin and Goat’s Cheese Frittata

Cook Time 45 minutes

Servings 6


2 tbsp extra virgin olive oil

400g Jap pumpkin skin on, cut into 3cm chunks

1 onion, quartered

2 medium potatoes, quartered

3 sprigs of sage, leaves torn

12 eggs

60ml cream

8 semi sun-dried tomatoes

150g goat’s cheese

1 small handful of freshly grated parmesan cheese, plus extra to garnish

Salt and pepper

1 large handful of rocket leaves

A splash of red wine vinegar


Preheat the oven to 175°C.

Place the pumpkin, potatoes, onion and sage into an oven-safe pan and drizzle over half the olive oil. Season generously with salt and pepper and roast in the oven for 25-30 minutes, tossing occasionally, until caramelised and cooked through. Remove from the oven and cool slightly.

Lightly whisk the eggs with the cream and a pinch of salt then pour the eggs into the pan of roasted vegetables and use a wooden spoon to mix in the set egg from the sides. Remove off heat and add tomatoes and scatter over goat’s cheese and parmesan and place the pan in the oven for 10-15 minutes to set the eggs. Remove from the oven and cool for a few minutes before de-moulding onto a plate. Garnish rocket with a splash of vinegar and oil and arrange on top of the frittata. Sprinkle over a little extra parmesan.


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