Creamy Pumpkin Bake

Gather walnuts, fresh thyme, onion, plant-based butter and plain flour.

Gather sage, cornflour, plant-based milk, plant-based cheese and nutritional yeast.

Gather plant-based double cream, pumpkin, garlic, maris piper potatoes and salt.

Peel and finely slice the onion.

Peel and mince the garlic.

Pick the fresh thyme and sage leaves and finely chop.

Peel the maris piper potatoes and slice into 0.5cm slices.

Place the maris piper potatoes in ice water and set aside.

Cut the pumpkin open and spoon out the seedy flesh.

Slice the pumpkin into 1cm wedges.

Heat a saucepan over a medium heat with the plant-based butter.

Add the onion and cook for 5-6 minutes until softened and starting to brown.

Add the garlic and fresh thyme cooking for 2 minutes.

Pour in the plant-based double cream, plant-based milk, and nutritional yeast.

Mix the cornflour with 1 tbsp of cold water to make a slurry, then add to the pan.

Bring to a gentle simmer, whisking to thicken slightly, then leave to infuse while you prepare the veg pumpkin, maris piper potatoes.

Layer up the sliced maris piper potatoes, pumpkin and plant-based cheese in the baking dish, repeat until you have used all the maris piper potatoes and pumpkin.

Pour the cream sauce from plant-based double cream, plant-based milk, and nutritional yeast.

Cover and bake (180 C) for 45 minutes while you make the crumble topping.

Finely chop or blitz the walnuts to a fine crumb.

Place walnuts in a bowl with the plain flour, salt, nutritional yeast and plant-based butter, rubbing the mixture together with your fingers to resemble breadcrumbs.

After 45 minutes, take off the lid and scatter over the crumble made of walnuts, plain flour, salt, nutritional yeast and plant-based butter with a few leaves of sage.

Return to the oven (180 C) for another 25 minutes until golden and crispy.