Instructions: Preheat the oven to 220c/425f/Gas 7.

1 Cut the skin off the pumpkin and cut into quarters. Scoop out the seeds and cut flesh into small chunks.

2 For the Pesto: Place the lime zest, 2 cloves crushed garlic, one-third of the sweetcorn, breadcrumbs, Roquefort and 1 tbsp olive oil in a mini food processor and blitz until finely chopped and combined. Season.

3 For the Stuffed Drumsticks: Pull back the skin of the chicken drumsticks in one piece, turning it almost inside out and leaving it attached at the bone end.

4 Using a sharp knife, cut through the meat to expose the bone and fold back. Remove the small bone and use a large knife to cut through the large bone just above the point where it is still attached to the skin.

5 Spoon some pesto into each drumstick, fold the flesh and skin round to enclose, and secure the join with a cocktail stick.

6 Heat 2 tbsp oil in a frying pan, add the chicken drumsticks and cook for a few minutes to brown all over, transfer the pan to the oven and cook for about 15 minutes, until cooked through.

7 For the Curry: Heat 2 tbsp olive oil in a large pan. Add the pumpkin chunks and fry for a couple of minutes, add the ground turmeric, coriander, chilli powder, curry powder and cardamom pods and cook for three minutes.

8 Add half the spring onions and cook for a further few minutes, add 1 clove crushed garlic, the red wine and chicken stock. Bring to a simmer and cook for about 10 minutes, or until the pumpkin is tender and the liquid has reduced.

9 For the Pancakes: Place the plain flour in a bowl. Add the milk and eggs, beat to make a batter and add the remaining sweetcorn and spring onions.

Season.

10 Heat the vegetable oil in a large frying pan. Add large spoonfuls of the mixture and cook gently for a few minutes until set and golden brown on the bottom. Turn over and cook the other side.

11 Place the remaining pesto in a small pan with the lime juice and 50ml/2fl oz olive oil and warm through very gently. Add the chopped parsley and season.

12 Arrange the pancakes on a plate, drizzle over the pesto dressing and sit the chicken drumsticks on top. Serve the curry in a shallow bowl, top with the Greek yoghurt and garnish with chopped coriander.

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