Dehydrated Pumpkin Crisp

This makes an easy introduction to drying so do have a go at making this delicious sprinkle for your next risotto.

Start by preheating the oven to 70°C/150°F/gas ¼ and lining a large baking sheet with baking paper. Then, simply grate the flesh of 100g/3½ oz of peeled butternut squash or pumpkin into long spaghetti-like strips straight over the baking sheet. Bake for 4½ hours, turning halfway through. The strands will stick together in a net-like shape and go dry and crisp. Simply break them over the dish to serve. They’ll keep in an airtight container for up to a month.