Here’s another recipe born in the mountains, using hearty, rustic ingredients that are easy to find.

Serves 4.

For the waffles:

• 250 g Type 80 flour
• 125 g butter
• 2 eggs
• 330 ml IPA beer
• 40 g green cabbage (2 leaves)
• 40 g onion
• 100 g aged Beaufort (over 1 year matured or any strong hard cheese you can find)

For the dip:

• 1 pumpkin (approx. 1.2 kg)
• 150 ml crème fraîche
• 1 teaspoon wholegrain mustard

Step 1: Prepare the waffle batter

Unlike my Cheddar/Nori waffles, this batter doesn’t rely on leavening agents. The beer provides just enough lightness.

1. Beat the eggs and melt the butter until softened or just barely liquid.
2. Using a mixer, combine the flour and beaten eggs. Gradually add the butter, then slowly mix in about three-quarters of the beer. Stir gently.
3. Grate the Beaufort into medium shreds and fold it into the batter.

Step 2: Prepare the vegetables

1. Blanch the cabbage leaves briefly in boiling water, then finely chop (removing the tough central stem beforehand).
2. Finely dice the onion.
3. Brown the cabbage and onion separately in a little oil over medium heat (they cook at different rates).
4. Once caramelized, fold the vegetables into the waffle batter.

Step 3: Cook the waffles

1. Preheat your waffle iron. Cook each waffle for 4–8 minutes, depending on your appliance, until lightly golden.

To serve everything at once, you can pre-cook the waffles and finish them in the oven.

Step 4: Make the pumpkin dip

1. Peel, deseed, and dice the pumpkin into chunks. Boil for about 20 minutes until tender.
2. Drain most of the cooking water, leaving 5–10 ml to help adjust the texture.
3. Blend the pumpkin with an immersion blender or mash it to create a smooth purée.
4. Stir in the crème fraîche and mustard. Adjust the texture with the reserved cooking water if needed—you’re aiming for a dip consistency.

Serve the waffles warm, alongside the creamy pumpkin dip.