To make the BBQ pumpkin, burrata, sage, lacto-fermented chilli sauce

Light your BBQ and allow hot coals to form. Rake out a bed of hot coals and place your whole squash on them. Turn occasionally charing each side black. Once the squash is entirely blackened, test to see if it is fork tender. 

Meanwhile, fry the whole sage leaves over a low heat drizzled with a little extra virgin olive oil until crispy. 

To serve, cut each squash in half and remove the seeds. Cut into wedges and divide onto plates. Add half a torn ball of burrata to each plate and decorate with the crispy sage leaves and a spoon of chilli sauce. Finish with a generous drizzle of extra virgin olive oil. 

Join me and Fran on our culinary journey and pre-order your olive here. This oil is a gift and a delicacy to elevate your holiday feasts!

To make lacto-fermented chilli sauce

Wash the chillies in water, pluck off the green tops, cut them in half lengthways, pack into a suitable sized clean jar, with a few chilli leaves and other aromatic ingredients like garlic, citrus peel, herbs and spices if you like. Ideally the chillies should fill the jar about an inch from the top. Estimate the amount of water needed to cover the chillies, then make up a 5% brine solution by adding 25g of sea salt per 500ml of water. Pour the brine over the chillies making sure they are submerged. Set aside to ferment at room temperature for four days or until bubbles start to appear. Strain and blend the mixture until smooth, adding back a little liquid, to create your desired consistency and pour into clean bottles. Leave to continue fermenting at room temperature, until the flavour is of your liking then store in the fridge indefinitely.