Pumpkin & caramelised onion tart with pomegranate & sorrel

Preheat the oven to 200C/180C fan forced. Place the pumpkin in a roasting pan and coat well with oil. Sprinkle over the paprika, season with salt and pepper and roast for 30-35 minutes, until tender.

Meanwhile, for the caramelised onions, place a large, heavy-based frying pan over high heat and add the oil, onion, garlic and chilli. Cook until the onion is translucent and softened. Add the vinegar and wine and cook until the liquid has reduced by three-quarters – it should be a bit sticky and sweet, and darkly coloured. Season with salt and pepper and set asideMeanwhile., for the caramelised onions, place a large, heavy-based frying pan over high heat and add the oil, onion, garlic and chilli. Cook until the onion is translucent and softened. Add the vinegar and wine and cook until the liquid has reduced by three-quarters – it should be a bit sticky and sweet, and darkly coloured. Season with salt and pepper and set aside.

Peel away the pumpkin skin and place the roasted flesh in a food processor. Add the buttermilk, season with salt and pepper and whiz to a smooth paste.

Scatter a little flour on a baking tray and lay the pastry sheets on top, pressing them together so they join end to end. Brush with oil and then smear the pumpkin puree over the pastry, leaving a 2cm border. Using a teaspoon, blob the caramelised onion over the tart.

Bake until the pastry is golden and flaky at the edges and the base is cooked through, about 15-20 minutes.

Once cooked, sprinkle the pomegranate seeds, sorrel, almonds and pumpkin seeds on top, and you're ready to slice and serve.