These skewers indulge both savoury and sweet taste buds. The spicy Floral Nectar provides a nice contrast to the umami in the pumpkin, giving its natural sweetness a lift. Something different from the classic cheese skewer!


Ingredients for approx. 25 pieces
1 pumpkin weighing approx. 1700 g (dirt weight, this is plenty)
4 tbsp floral nectar, plus some extra for serving
4 tbsp good quality olive oil
2 tsp coarse Celtic sea salt
1.5 tbsp rosemary, dried
1.5 tsp thyme, dried
1/2 tsp garlic powder
freshly ground black pepper
small pinch of chili flakes


baking tray or large tray
baking sheet
small skewers (approx. 25 pieces)


Preheat the oven to 200 C. Wash the pumpkins and cut them into cubes of approx. 2-2.5 cm (remove the seeds). Transfer them to a baking tray lined with baking paper. Put all the ingredients on top and mix well. Place the baking tray in the oven and roast the cubes for about 20 minutes until tender and slightly caramelised. Turn the cubes halfway through. Remove the baking tray from the oven and thread 3 pieces onto each skewer. Drizzle a little more floral nectar on top.