What’s not to love about these beautiful, charred crescent-moon slices of pumpkin draped with a silky makhani sauce in this pumpkin curry recipe by Chef Jack Greenall of the Smoke & Thyme Supper Club in Oxford.
Cut the pumpkin in half and scoop out the seeds. Slice into wedges and sprinkle with a pinch of salt and a drizzle of oil. Arrange in a roasting tray with the thyme, and put to one side.
OPTIONAL: If you want your pumpkin extra browned and crispy, you can fry it for 3 to 4 minutes in a little butter, or grill it on the barbecue.