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.

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