Method

Steam the pumpkin, ensure you drain well and then puree till very smooth. 500 g should give you around a cup of well-drained purée. 

To make the pumpkin fritters, put all the dry ingredients in a mixing bowl, add the purée and stir through with a fork. Add the eggs and mix well until all the ingredients are combined. The batter should be a smooth, thick consistency.

To fry the fritters, add a good drizzle of olive oil to a medium-sized pan and bring up to a high heat. To test, drop a small blob of batter into the pan and check that it sizzles before proceeding. When the pan is ready, pour in roughly a tablespoon of batter to form a small fritter, don’t crowd the pan – you should be able to fit at least 3 – 4 in at a time. The batter should be enough for about 10 fritters.

Let the underside cook until firm, or peak underneath by lifting an edge to check if it has browned and then flip over. Once the fritter is browned, and the centre is firm, they are done and can be removed from pan. Continue to fry in batches, until all the batter is used.

To make the pizza topping, add oil to a large frying pan and sauté the onion. Add the garlic, origanum, torn basil and chilli, fry for a couple of minutes. Add the mushrooms and cook until browned, then add the diced tomatoes and simmer over a medium heat for 5 minutes.

To plate, top each fritter with a fresh basil leaf and a spoonful of pizza topping. Sprinkle with grated Parmesan cheese and serve.