Food & Drink

Justin Narayan | The Recipes

Smashed pumpkin on a sourdough crisp (serves 8)


  • 1kg kent pumpkin 
  • 50ml olive oil 
  • 2 tsp paprika 
  • 2 tsp salt 
  • 2 tsp cumin 
  • 1 tsp chili flakes 
  • 1 sourdough baguette
  • 100g greek fetta 
  • 200g cream cheese 
  • 100g  pumpkin seeds 


  1. Slice baguettes into ½ cm slices and toast in an oven at 150c for 10min or until crisp turn halfway and set aside. 
  2. Increase oven temperature to 250c. 
  3. Remove the skin and seeds from the pumpkin, cut into rough 1-2cm cubes and place into a mixing bowl. Add paprika, salt, cumin, chili flakes and olive to the pumpkin and mix until well coated. Place flat on baking tray and roast for 15min until pumpkin in caramelized and soft. Set aside to cool to room temp. 
  4. Toast pumpkin seeds in the oven for 1-2min to colour them and set aside. 
  5. For the whipped fetta, place fetta and cream cheese into a food processer and blend until smooth. Transfer to piping bag with 1cm tip. 
  6. To assemble, place spoonful of pumpkin on the crispy baguette pressing down gently to crush or mash the pumpkin, then pipe serval dots of the whipped fetta on top of pumpkin and one pumpkin seed on top of each dot of the fetta with points all facing the same direction.

Ginger blueberry cheesecake tartlets (serves 8)


  • 500g thickened cream 
  • 400g kg mascarpone cheese (room temp) 
  • 400g cream cheese (room temp) 
  • 250g icing sugar 
  • 75g fresh lemon juice 
  • 50g fresh ginger 
  • 365g ginger marmalade
  • 4 punnets of blueberries
  • 20 pre-made tart shells 


  1. Finely grate ginger into thicken cream and whip to soft peaks. 
  2. Combine cream cheese, mascarpone, icing sugar and lemon juice in mixer with the paddle attachment until well combined and light and fluffy. 
  3. Gently fold the cream cheese mixture into the ginger cream until well combine and set aside in piping bags. 
  4. Slice blueberries in half and larger ones in quarters, whilst leaving some whole – just want a random mix of shapes and colour. Then heat ginger marmalade in a pot, let it cool down add some water if necessary. Let it cool to room temp and toss through with the blue berries until just coated, will have nice shine. 
  5. To assembly, pipe tart shells till ¾ of the way full and top with a mound of the blueberry mixture