A quick and easy meal using the season’s best-loved produce – and a great way to use up any pumpkin-carving leftovers…

Serves: 4
Cooking time: 30min

1. Pre-heat the oven to 200°C, Fan Oven 180°C, Gas Mark 4.
2. Arrange the pumpkin in a large, shallow baking dish. Drizzle with olive oil and scatter over chilli flakes. Add the chopped garlic cloves.
3. Roast for 25-30min, or until tender and lightly charred. Remove from the oven, add a tablespoon of honey and mix well to coat the pumpkin. Set aside.
4. Toast the sourdough until golden. Remove from the toaster and gently rub with the remaining garlic clove. Top with Primula Cheese and pumpkin.
5. Scatter over some rocket leaves then serve immediately.

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