½ tsp fresh ginger, grated
Salt and pepper
1 butternut pumpkin, peeled and deseeded
2 Pink Lady apples (plus extra to serve)
Juice of ½ lemon
1 tbsp sage leaves, shredded (plus extra to serve)
1-2 tbsp extra virgin olive oil
Smoked salmon (Adrian)
Poached egg (Rosie)
Preheat oven to 180°C.
Place the eggs in a large bowl and lightly beat with the lemon juice, ginger and a pinch of salt and pepper.
Grate the pumpkin and apple. Drain excess liquid, pat dry and add to the bowl along with the sage, and fold everything together.
Heat the olive oil in a large non-stick frying pan over medium heat.
Add ½ cup of mixture into pan and flatten with the back of a spoon. Cook for five minutes or until golden, then flip over and cook for a further five minutes until crispy.
Repeat with remaining mixture. Serve topped with crème fraîche and a poached egg or smoked salmon, if desired.