A Taste of Autumn — Stuart Flint

• 2 slices rye sourdough
• 2 tbsp. Blue Stilton cheese
• 2 slices pumpkin (1cm)
• 10g brown sugar
• 30g sliced shallots
• Handful of spinach and watercress

Top temperature: 250°C
Bottom temperature: 220°C
Total time: 1.15 min
Microwave: 30
Before/After: Before
Flex: On
Food temperature: +3°C

• Slice pumpkin 1cm thick, coat with oil, season and grill on automatic grilled vegetable cycle on Skyline.
• Cook shallots in a little oil, 10g brown sugar until caramelised.
• Assemble sandwich on sliced rye sourdough. First a layer of onions, then top with pumpkin, pieces of blue stilton and then spinach and watercress.