Pumpkin and Parmesan Arancini

Step 1: Place stock in a saucepan over low heat to heat through.

Step 2: To make the arancini, heat oil in a large, deep frypan over medium-high heat and add onion, pumpkin and garlic, and cook, stirring occasionally, for 8 minutes or until pumpkin softens and then add rice and cook, stirring, for 2 minutes or until rice is well coated and heated through.

Step 3: Reduce heat to low, add the hot stock and bring it to a simmer and cook, stirring occasionally, for 20 minutes or until the liquid is completely absorbed and the rice is tender and then stir through parmesan, season and spread evenly over a baking tray and chill for 45 minutes or until completely cooled.

Step 4: Place flour, egg and breadcrumbs in separate shallow dishes and using floured hands, roll 1 heaped tablespoon of the cooled pumpkin mixture into a ball, then roll in flour, dusting off excess and then dip in egg, letting excess egg drip off, then roll in breadcrumbs and repeat with remaining pumpkin mixture and then place arancini on a baking tray and chill for 30 minutes or until firm.

Step 5: Meanwhile, to make the salsa verde, place herbs, lemon zest, vinegar and capers in a food processor and whiz until finely chopped and with the motor running, gradually add oil in a thin, steady stream until well combined.

Step 6: Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In batches of 4, deep-fry the arancini, turning halfway, for 3 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel.

Step 7: Serve the arancini hot or at room temperature with salsa verde and lemon.