1.5kg peeled pumpkin, cut into large chunks

2 diced onions

1 bulb garlic, cut in half across the head

300g jarred Iberico pork fat

10g smoked paprika

15g dried oregano

1 tsp ground cloves

5g chilli flakes

serve with griddled bread and chutney


1. Toss the pumpkin and onion in oil, season and roast along with the garlic for an hour or until soft

2. Cool a little, then squeeze the flesh from the garlic out and pulse with all the other ingredients in a processor.

3. Transfer to a dish. Cover and chill overnight

4. Serve with toast and pickles/chutney

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