Roasted Spiced Diced Pumpkin with a Thyme Cream


  1. Preheat the oven to 180C

  2. Heat the oil in an ovenproof pan

  3. Add the pumpkin and fry gently until lightly browned

  4. Season with some sea salt

  5. Add the ginger, cinnamon, spring onion and pumpkin seeds

  6. Place the pan in the oven and roast for 4-5 minutes until the pumpkin is just tender but still holding its shape

  7. Remove the pan from the oven

  8. In a bowl, whisk the double cream, a pinch of salt and the thyme leaves ingredients until soft peaks are formed

  9. Top the oatcakes with the pumpkin and thyme cream 

Serves: 4
Preparation time: 20 mins
Cooking time: 5 mins
Difficulty level: Medium
Recipe by
Mark Greenaway


  • A drizzle of rapeseed oil

  • 200g pumpkin, diced

  • 10g ginger, finely diced

  • Sprinkle of cinnamon

  • 1 bunch spring onions, thinly sliced

  • 15g pumpkin seeds

  • Sea salt 

  • 120ml double cream

  • 1 heaped tsp thyme leaves

  • Nairn’s oatcakes