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A Halloween recipe fresh from Sussex - Pearled spelt and pumpkin risotto

PUBLISHED: 11:48 25 October 2013 | UPDATED: 11:54 25 October 2013

Austin Gosling, head chef and landlord at The White Horse, Chilgrove

Austin Gosling, head chef and landlord at The White Horse, Chilgrove


Austin Gosling, head chef and Landlord at The White Horse, Chilgrove has put together a delicious autumnal dish, using fresh and local ingredients to tantalize your taste buds this Halloween…

Serves 4-6



• 300g pearled spelt

• 75g butter

• 2 shallots finely chopped

• 500g pumpkin (peeled, deseeded and diced) – English Crown Prince pumpkins are best

• 150ml white wine

• 350ml vegetables stock

• 75g mascarpone

• 75g parmesan grated

• Maldon salt

• Handful of fresh Thyme


1/ Rinse the spelt with cold water before cooking. Sweat the shallots in pan with butter then add the spelt and sweat off for 2 minutes

2/ add wine and let it cook off for 3 minutes. Then add the stock little by little. After 10 minutes cooking, add the diced pumpkin and let the risotto cook by adding the rest of the stock, stirring it regularly

3/ Just before serving add the pine nuts, mascarpone and grated parmesan and seasoning


• Pumpkin wedges

• Thyme

• Pine nuts


1/ season raw pumpkin wedges with salt and fresh thyme and roast in the oven skin on for 20-30 minutes at 175⁰C

2/ toast the pine nuts in the oven for only a few minutes, or until golden. Sprinkle with olive oil and season to make them savoury


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