Sharon Reid


Michelin starred Chef Steve Smith, from award -wining Jersey restaurant Bohemia, has created the perfect recipe to make use of leftover Halloween Jack O’Lanterns (pumpkins). Alternatively swap pumpkins with butternut squash for the ultimate winter warming dish.

Pumpkin/Butternut soup


2kg Butternut squash or Pumpkin flesh

300g Unsalted butter

4 Sprigs thyme

8 Coriander seeds

3 Cloves garlic

2 Juniper berries

2 Litre chicken stock

500ml Milk

500g Grated Parmesan


In a heavy bottomed saucepan sweat the flesh in the butter without colour until it starts to break down.

Add all the other ingredients, except the Parmesan, and simmer for 20 minutes.

Add the Parmesan and leave it to melt for five minutes then blitz the soup together.

Pass through a chinois twice then correct seasoning and consistency.

Chill and store.

For the Cepe Puréebohemia-cepe


150g Chopped onion

3 Garlic cloves sliced

125g Butter

1 kg Cepes sliced

500g Button mushrooms sliced

100ml Madeira

500ml Mushroom stock

250ml Double cream

2 Sprigs thyme



Sweat the onion and garlic in the butter, without colour.

Add both mushrooms and sweat until they soften.

Add the Madeira.

Reduce by half.

Add the mushroom stock and bring to the boil, simmer until cooked through (reduced by ⅔).

Add the cream and blend in the vita prep.

Pass through a chinois.

Check seasoning and store.bohemia-cepe-jpg-2

For the Mushroom crisp film


500g Mushroom puree

100g isomalt

5g Crisp film powder


Place all ingredients into a pan and gradually bring to the boil while whisking all the time.

Pass through a chinois then allow to cool.

Spread some of the fix as thinly as possible on a Silpat mat.

Place in the oven on 90°C for 3-4 hours or until crisp and dry.

Store and use as required.

For the Mushroom Consommé


900ml Button Mushrooms

80g Foie Gras

200g Chopped onion

2 Tbspn tomato puree

4 Litre chicken stock


5 Egg whites

50ml Madeira

25g Dried cepes

10 Drops of Boletus flavouring


Blend the mushrooms in the robo to form a mince.

In a heavy bottomed saucepan, melt the foie gras, add the onions and sweat without colour until soft.

Add the tomato puree and cook out for a couple of minutes.

Add the stock and bring to the boil.

Add a tspn of salt then gently simmer for 30 mins.

Pass the liquid through a chinois twice then allow to cool.

Slightly whisk the egg whites and whisk in to the mushroom stock.

Place in a heavy bottomed saucepan and slowly bring to the boil, stirring the mix so the egg whites do not catch on the bottom. Gently simmer for 30 minutes to clarify.

Leave the liquid to settle for 5 minutes.

Pass the liquid through double muslin twice.

Add the Madeira, dried cepes, and flavouring.

Cover with cling film and allow to cool.

Re – season, pass through muslin then store.

For the Mushroom Jelly


250ml Mushroom consommé

25g Vegetable gel


Add the ingredients together, and leave for 10 minutes.

Place into a pan and gradually bring to the boil, whisking continuously.

Re – season.

Pour into a jelly mould and store.

For the Parmesan Ice Cream


650ml Milk

50g Sugar

30g Dextrose

15g Glycerine

100g Pro crema

350g Grated Parmesan


Place all ingredients except the Parmesan into a pan and bring up to the boil.

Remove from the heat and allow to cool slightly.

Add the Parmesan in to the mix and whisk in until completely dissolved.

Blend in the vita prep, pass through a chinois and store in the freezer in a paco beaker.

Ideas for Garnish:

Toasted pumpkin seeds

Grated Parmesan


Chopped coco nibs

Poached Quail Egg