Slice off the Pumpkin’s skin, and spoon out all of the seeds from the centre (I take the skin off and then quarter them to remove all the seeds…)
Chop the Pumpkin into 1cm dice (ish)
Finely chop the Red Pepper and half a Red Chilli, and crush the Garlic Cloves
Heat a pan with a little Olive Oil
Fry the Pumpkin pieces with a Bay Leaf for 5 or 10 minutes or until starting to colour. Add a few spoonfuls of Stock (I used Ham Stock, Chicken would be great too) and simmer until the liquid has gone and the Pumpkin is starting to soften
Add the choppped Red Pepper, the Chilli and the Garlic, and fry for a few minutes with half a teaspoon of Smoked Paprika (add a little more Stock if it looks dry)
When the Pumpkin are cooked, and tasting delicious (season with Salt & Pepper), you’re ready to eat… squeeze a Lime all over the Pumpkin
Serve this lovely spicy pumpkin with a slice of cold roasted meat, or on its own with some wholemeal flatbread and a dollop of yoghurt….