For the pumpkin wan tans, steam the pumpkin until soft, mash with a fork, salt and place on the wan tans. Shape these into small pouches and deep fry in the hot fat.
Select wild herbs, arugula and/or sorrel, wash and lay out a lettuce leaf on a plate with them. Place the wan tans on top and marinate with a marinade of storm, white balsamic, olive oil and salt. Sprinkle with pumpkin seeds.