pumpkin PanFry

Ingredients

• 650g/1lb 7oz pumpkin or butternut squash
• olive oil
• 6 rashers of streaky bacon
• 2 bushy rosemary sprigs
• 3 large garlic cloves
• half a teaspoon of dried chilli flakes
• a small ciabatta loaf
• a handful of parsley leaves

Preparation method

1. Preheat the oven at 200C/400F/Gas 6.
2. Peel, seed and roughly chop the pumpkin (or butternut squash). The pieces should be roughly 2cm/1in square. Steam the pumpkin over boiling water until soft enough to take the point of a knife with ease (a matter of 15 minutes or so depending on the age of your pumpkin). Drain and set aside.
3. Warm a shallow layer of oil in a heavy-based pan. Cut the bacon into small pieces, about the size of a stamp, and fry until the fat is pale gold. Stir in the leaves of the rosemary sprigs.
4. Peel and lightly crush the garlic cloves and add to the frying pan with the chilli flakes.
5. Tip the cooked pumpkin into the frying pan and leave to colour lightly.
6. Tear up the ciabatta and add to the frying pan, adding more olive oil if necessary (there should be a thin layer in the bottom of the pan.) When the bread is golden in patches, roughly chop the parsley and add it to the pan. Serve hot.