Nigel Barden served up a tasty pumpkin with pine nut and Parmesan tart on Radio 2 Drivetime with Simon Mayo.

The ingredients are: 250g ready-rolled shortcrust pastry, chilled, 1 tbsp butter, 1 medium onion, peeled & finely chopped, 2 large free-range eggs, 425g tin pumpkin purée, 150g Parmesan cheese, freshly grated, 40g pine nuts, lightly toasted, save 5g to sprinkle on the top, 340ml evaporated milk, salt and pepper.

The recipe is taken from Fiona Sims book titled: The Boat Cookbook: Real Food for Hungry Sailors – available from Amazon .