“I hate waste and so I created this recipe after making pumpkin lanterns with my daughter Mia during Halloween one year,” says cheeky chappy Gino D’Acampo, whose latest recipe collection is called Gino’s Air Fryer Cookbook. “Sweet pumpkin works really well with the salty speck, the Parmesan and the kick of the chilli . “This is a really fantastic, tasty lasagne which can easily become vegetarian by removing the speck.
You can substitute Parmesan with Pecorino cheese, speck with Parma ham, pine nuts with chopped blanched hazelnuts and the pumpkin with butternut squash, if you prefer; it will still be delicious.” Serves : 4 Ingredients : 1kg pumpkin, cut into 3cm slices 1 tbsp olive oil 2 tsp chilli oil, or to taste 6 fresh lasagne sheets, each about 16 × 11cm 100g sliced speck ham 30g pine nuts Salt and freshly ground black pepper For the béchamel : 70g salted butter, plus 20g cut into cubes 60g plain flour 700ml whole milk 70g finely grated parmesan cheese 1⁄4 small nutmeg, freshly grated Method : 1. Preheat the air fryer to 180C for three minutes.
2. Place the pumpkin, olive oil, a quarter teaspoon salt and quarter teaspoon pepper in the air fryer fitted with the basket insert and toss well. Cook for 20 minutes until just tender.
3. Meanwhile, make the béchamel by melting the 70 grams of butter in a saucepan over a medium heat. Using a whisk, stir in the flour and cook for one minute until it is a light brown colour.
Gradually stir in the milk, reduce th.
