It's hard to imagine an easier pumpkin recipe. Starting this pumpkin in the same pan it will be roasted in gives it a lovely caramelised exterior. Make sure your frying pan has an ovenproof handle, of course.
• 1 small lemon
• ¼ Kent pumpkin (around 1kg)
• 25g butter, or 2 tbsp olive oil
• salt and pepper, to season
Heat your oven to 220°C (200°C fan-forced). Peel the rind from the lemon in strips with a vegetable peeler. Scoop the seeds from the pumpkin and cut it into wedges around 5cm thick at the thickest part. Cut some of the skin away from the pumpkin with a knife, but not all of it. You can leave around half of the skin on, as it provides a nice taste and texture.
Heat an ovenproof frying pan over medium heat and add a little of the butter. Fry the pumpkin for about 4 minutes on each side until it is lightly browned. Add the remainder of the butter to the pan along with lemon rind. When the butter is melted, spoon it over the pumpkin and then season well with salt and pepper. Squeeze over the juice of the lemon and transfer the entire pan to the oven for 25 minutes. Remove the pan from the oven, season once again with salt and pepper and serve.
Adam's tip You don't need two ovens to make both of these dishes for one dinner. Just cook the pumpkin first and keep it warm while the salmon cooks.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.