PUMPKIN AND BROCCOLI TERRINE

Cut 250g of the pumpkin into 5mm cubes and chop the remainder into small pieces; blanch the cubed pumpkin in boiling salted water for 3 minutes, then strain and set aside; reserve 150ml of the cooking liquid

Melt the butter in a pan and soften the onion and garlic; add the chopped, raw pumpkin, sprinkle in the sugar and cook, turning from time to time, for about 5 minutes; pour in the reserved liquid and sprinkle in the ginger and ground cumin and leave to simmer, covered for 5 minutes; remove the lid and continue to cook until the liquid has been completely absorbed; leave to cool, then blend to a puree with the eggs; season with salt and pepper; stir in the pumpkin cubes;

Roast the peppers in a preheated oven at 220C until the skins blister; skin the peppers, cut in halve, deseed and cut into strips about 1.5cm wide

Blanch the broccoli in boiling, salted water, then take out and drain well

Lightly butter a 1 litre capacity terrine dish, line it with clear cooking film and spoon in ¼ of the pumpkin mixture; working lengthways, arrange a row of broccoli, a row of peppers and a second row of broccoli on top of the pumpkin layer; pour over ¼ of the pumpkin puree; got the second layer arrange 2 rows of pepper strips with 1 row of broccoli between, cover, as before with ¼ of the pumpkin puree; for the third layer, repeat the pattern of the first, finishing with a final layer of pumpkin puree; tap the terrine once on the work surface to settle the contents and clear air pockets, then cover it; place in a bain-marie and cook in a preheated oven at 150C for about 1 hour and 15 minutes or until it sets

Take the terrine out of the oven, leave to cool until lukewarm, then turn out onto a chopping board and remove the clear film. Slice and serve with a sauce of your choice