INGREDIENTS
50 gs
butter
6
shallots
750 gs
pumpkin
250 gs
sweetcorn kernels
600 mls
vegetable stock
1
juice of lime
1 small knob
butter
1 tbsp
sunflower oil
4 tbsps
sweetcorn kernels
2
tomatoes
2 tbsps
coriander leaves
1
lime zest
4 tbsps
wensleydale cheese