Pumpkin Hotpot Recipe

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Directions

# Place the bacon in a large pan with stock, bay leaves and peppercorns
# Bring to the boil, cover and simmer for one and a quarter hours
# Drain the bacon, reserving the stock
# Skim the fat off the stock
# Remove the bacon rind and cut the meat into chunks, discarding the bone
# Fry the onion in butter until golden
# Add the pumpkin, carrots and turnips then cook for 2 minutes
# Sprinkle the flour over and cook for another minute
# Gradually stir in three quarters of a pint (425ml) of the reserved stock
# Add the bacon and mustard and bring to the boil
# Reduce the heat and simmer for 25 minutes, stirring occasionally
# Add the peas and season to taste
# Cook for 5 minutes, then serve with warm, crusty bread or mashed potato