Tasting the difference at Harfest

Year 5 were given a seasonal feast for the senses at this year's Harfest celebration, using pumpkins we had patiently watched grow from seeds in our allotment.

Our pumpkins

The talented head chef, Fergus Coyle, from Rick Stein's Fistral Beach restaurant in Cornwall arrived to give a demo of pumpkin risotto cooked alfresco in our new coastal garden.

Fergus Coyle explaining the workings of a risotto

We grew and harvested the pumpkin from our allotment. Ingredients for the recipe included arborio rice, mascarpone, sage, pumpkin puree, seeds and saffron which smelt very strong.

Eagerly we watched the cooking which took about half an hour. While this took place we had the chance to ask questions to Seb who is front of house at the Winchester restaurant ( Rick Stein, Winchester ). We learnt that that some Rick Stein's recipes are kept as classics on the menu as they are so popular. Most popular dishes include lobster and steak.

When the risotto was cooked lots of us loved the dish because the flavour of the pumpkin was delicious and the sauce was so nice. We really want to cook this at home after we have carved our pumpkins for Halloween.

Watching and waiting in the coastal garden