insideKENT Magazine Issue 31 - October 2014

Roast Mini Pumpkins with Sweet Potato, Tickler Cheddar and Chives Ingredients • 1 small, orange fleshed pumpkin • 3 medium sized sweet potatoes • 200g Castello Tickler Cheddar • 2 cloves garlic • Handful of chives • Caramelised onions • Parsley Method 1. Carefully slice the top off a small pumpkin and scoop out the stringy bits along with the seeds, leaving the flesh. Season the inside and add a good splash of olive oil. 2. Bake in the oven at 180°C for around an hour. 3. Meanwhile, make your sweet potato mash. Gently fry some garlic in a large saucepan with a little olive oil. Peel and cut around three sweet potatoes and add to the pan, then add boiling water and simmer until soft. Drain. 4. Grate around 200g of Castello Tickler Cheddar and mash into the sweet potatoes until smooth. 5. Season and add some chopped chives then spoon into your pumpkin, finishing with a few shavings of cheddar and some scattered caramelised onions and chives. 53 Hogarth’s Horror Ingredients • 25ml Tanqueray London Dry Gin • 25ml Pale Ale • 25ml Sauvignon Blanc • 25ml Elderflower Cordial • A grapefruit wedge Method Shake all ingredients with ice and strain over cubed ice in a rocks glass and garnish with a grapefruit wedge.

insideKENT Magazine Issue 31 - October 2014 | Page 53