Last year I was in New York and it clashed slightly meaning I missed my chance to meet and interview JamesMartin (I’m still not over it), so this year I planned carefully to ensure I wouldn’t miss the opening day
Blend until smooth before adding the cream and lemon juice, then return to the pan. Drizzle over the honey and olive oil and roast in the oven for 30-40 minutes, or until the pumpkin is tender and golden. 1 lemon, juice only
Recipe from Slow Cooking by JamesMartin, published by Quadrille. Pour the wine over it, then drizzle with the olive oil and season with salt and pepper
Whisk the egg yolks together with a squeeze of lemon. Very slowly drizzle in the olive oil and keep whisking continuously until the mixture emulsifies and thickens into a mayonnaise