Canape

Pumpkin, sage and parmesan fritters
1. 

1 large Desiree potato, about 125g
Half an onion, thinly sliced
200g pumpkin or sguash, grated
3-4 tbsp sage, finely chopped
35g Grana Padano, grated
1 egg, liqhtly beaten
70g cornflour
groundnut oil, for frying
sage leaves, a small handful

CARAMELISED ONION CREME FRAICHE
1 onion, finely sliced
1 tsp balsamic vinegar
100ml creme fraiche
2 tbsp double cream

To make the caramelised onion creme fraiche, cook the onion in a frying pan over

a medium heat in a touch of oil until soft and caramelised. Add the balsamic vinegar then remove from the heat and cool completely. Combine with the creme fraiche and double cream and season with salt.

Put the whole potato in a pan of cold salted water, bring to a boil, then simmer until just tender. Allow to cool slightly. Peel the potato while still warm then grate coarsely. Fry the onion with a pinch of salt and a touch of oil in a pan over a low heat until soft. Put in a bowl with the potato, pumpkin, chopped sage, Grana Padano, egg, sea salt, cornflour and 1 tsp oil and combine. Chill for an hour.

Fill a wok or saucepan third full with oil and heat to 150C. Cook the sage leaves until crisp. Drain on kitchen paper. Cook in batches, spooning tbsps of the mixture into the oil and cooking for 5-6 minutes or until golden brown. Drain on kitchen paper and serve with crisp sage and crdme fraiche.

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