Ingredients

Serves four

4 x Bannisters Hasselback Baked Potatoes (find them in Ocado and Booths)

Roasted pumpkin pieces – we find the best are Crown Prince (the ones with green skins), Pie Master (the smaller orange ones) or you can use up your carved pumpkin pieces, as long as the skins are off!

Olive oil to drizzle

Salt and pepper for roasting

1 x packet of very thinly sliced raw pancetta

Toasted pumpkin seeds

Sour cream to drizzle and garnish

Pea shoots to garnish

Method

First cut your pumpkin into 1-2cm thick slices

Drizzle with olive oil and place on a tray with a light sprinkling of salt and pepper

Pop in the Air Fryer or oven and roast for 5–10 minutes at 180°c - depending on the pumpkin you're using some have a much softer flesh

Defrost your Bannisters Hasselbacks and split with a knife down the middle of the slices

Place the cooled, cooked pumpkin in the centre and wrap the thin slices of Pancetta around the Hasselback to keep this in place

Bake at 180°c for 5 mins until the pancetta is cooked and golden and the Hasselback is nice and hot

To serve simply drizzle with soured cream – this works best in a piping bag with a small hole or a squeezy bottle with a small hole to get the lovely drizzle effect.

Garnish with lightly toasted pumpkin seeds and pea shoots. And hey presto!

For more tasty potato recipes, visit www.bannistersfarm.co.uk/recipes/