INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220c/425f/Gas 7.  1 Cut the skin off the pumpkin
and cut into quarters. Scoop out the  seeds and cut flesh into small
chunks.  2 For the Pesto: Place the lime zest, 2 cloves crushed garlic,
one-third of the sweetcorn, breadcrumbs, Roquefort and 1 tbsp olive
oil in a mini food processor and blitz until finely chopped and
combined. Season.  3 For the Stuffed Drumsticks: Pull back the skin of
the chicken  drumsticks in one piece, turning it almost 'inside out'
and leaving  it attached at the bone end.  4 Using a sharp knife, cut
through the meat to expose the bone and  fold back. Remove the small
bone and use a large knife to cut through  the large bone just above
the point where it is still attached to the  skin.  5 Spoon some pesto
into each drumstick, fold the flesh and skin round  to enclose, and
secure the join with a cocktail stick.  6 Heat 2 tbsp oil in a frying
pan, add the chicken drumsticks and  cook for a few minutes to brown
all over, transfer the pan to the  oven and cook for about 15 minutes,
until cooked through.  7 For the Curry: Heat 2 tbsp olive oil in a
large pan. Add the pumpkin  chunks and fry for a couple of minutes, add
the ground turmeric,  coriander, chilli powder, curry powder and
cardamom pods and cook for  three minutes.  8 Add half the spring
onions and cook for a further few minutes, add 1  clove crushed garlic,
the red wine and chicken stock. Bring to a  simmer and cook for about
10 minutes, or until the pumpkin is tender  and the liquid has reduced.
9 For the Pancakes: Place the plain flour in a bowl. Add the milk and
eggs, beat to make a batter and add the remaining sweetcorn and  spring
onions. Season.  10 Heat the vegetable oil in a large frying pan. Add
large spoonfuls  of the mixture and cook gently for a few minutes until
set and golden  brown on the bottom. Turn over and cook the other side.
11 Place the remaining pesto in a small pan with the lime juice and
50ml/2fl oz olive oil and warm through very gently. Add the chopped
parsley and season.  12 Arrange the pancakes on a plate, drizzle over
the pesto dressing  and sit the chicken drumsticks on top. Serve the
curry in a shallow  bowl, top with the Greek yoghurt and garnish with
chopped coriander.  Converted by MC_Buster.  NOTES : Chef - Nick Nairn
Recipe by: Ready Steady Cook  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Awesome: you don’t know the meaning of the word until you meet Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1127
Calories From Fat: 725
Total Fat: 81.8g
Cholesterol: 273.4mg
Sodium: 2085.5mg
Potassium: 996.8mg
Carbohydrates: 69.7g
Fiber: 9.7g
Sugar: 11.9g
Protein: 33.2g