"Chantima and I would like to thank you all for a
wonderful experience at your school over the past week. It was amazing how many lessons Maynard and
Benedict packed in just a few days, and their passion and sense of humor made it a very relaxing experience
as well. We both left France with much more courage to
experiment and try cooking at home with our families.We will definitely recommend you to our friends, and are already thinking about our next cooking adventure with you in the future..."

Parames and Chantima Suwansiri
Oct 2006

Walnut Grove Recipes

Roasted Pumpkin, Onion & Cumin Parcels

Makes 8

  • 1 large onion
  • 200g pumpkin flesh
  • 4 tbsp olive oil
  • 1 sprig of rosemary
  • 2 cloves garlic
  • 1 tbsp fresh pesto
  • 1 tsp cumin
  • 4 sheets of spring roll pastry, 20cm x 20cm
  • salt & pepper
  • 1 egg white


1. Finely chop onion, peel and scoop out the seeds of the pumpkin and cut into 1cm cubes. Crush garlic, chop rosemary 

2. Preheat a large non-stick frying pan add olive oil and all the prepared ingredients (pumpkin, onion, garlic and rosemary) and also add the cumin. Fry over a high heat until golden brown then transfer to a roasting tray and roast in a medium oven until the pumpkin in soft. Remove from oven and leave to cool.

3. Take 2 sheets of the spring roll pastry, cut into four equal squares, around 10cm x 10cm. Lay them out on a bench and lightly brush them with beaten egg white. Take the other 2 sheets, repeat the process, but this time place a square of pastry on top of one 

of the other squares - however offset it so that you have a star shape. Repeat this with all the eight pieces of pastry until you have eight star shapes ready to be filled.

4. Re-brush all the pastry shapes with the egg white. Divide the pumpkin mix evenly between the eight pieces of pastry, placing it in the center of the pastry.

5. Using your fingers gently pull all the corners together to form the pouch, and push together firmly in order for it to stick.

6. Set in fridge for 20mins to set, deep fry in clean oil until golden brown, and serve immediately.

Serving Suggestions

As it is coming into party season we have done this quick vegetarian dish for you to try - it is great as a party finger food served perhaps with a crème fraîche dip, or as a starter served with an accompaniment of your choice - you could try a mild curried chutney to go with it.

Advanced Preparation

These can be made at least 2 or 3 days ahead of time if you wish, but just deep fry them at the last minute, just before serving them.

Cooking courses and gourmet vacations available at 


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Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?

Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.

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