All good things (including our culinary wine evenings) need a team. This was the first course. Hokkaido pumpkin sliced and roasted in the oven. Multi-coloured cherry tomatores, which can be roasted in the oven at the same time. Then a rich pumpkin purée with cardamom, dried tomatoes, chopped parsley, ground coriander and pul biber (a flavoursome spice mix used in Turkish and Oriental cuisine). Crumbled feta and pumpkin seeds pan-fried for crunch on top. And the final touch, Greek yoghurt with lime juice to give a fresh, citric kick.