A Fry-Up of Pumpkin and Apple to Accompany a Meaty Supper

1. 1

   Melt a slice of butter in a shallow pan, cut the bacon into short strips, and let them color lightly in the butter.

2. 2

   Peel and coarsely chop the onion, add to the pan, and cook with the bacon until translucent but not browned.

3. 3

   Cut the pumpkin flesh into manageable pieces and add to the pan, turning from time to time until golden in patches and almost tender.

4. 4

   Core and coarsely chop the apples, but dont peel them.

5. 5

   Stir them into the pan and leave to putter gently until they are on the verge of collapse.

6. 6

   Avoid stirring too much, which is likely to mash the softening pumpkin.

7. 7

   Finely grate the zest from the lemon and add it to the pan with the juice, the caraway seeds, and a little salt.

8. 8

   You should end up with a pan of highly fragrant, tender pumpkin, onion, and apple on the verge of collapse.

9. 9

   Serve alongside something meaty or, as I usually have it, as a main dish in its own right.

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