A Pan-Cooked Pumpkin with Duck Fat and Garlic

Peel the potatoes and pumpkin and slice them no thicker than a generous 1/8 inch (3mm).

Melt the duck fat in a shallow, nonstick pan (I choose a cast-iron one, so well used it barely needs oiling), add the potato and pumpkin slices, neatly or hugger-mugger, seasoning them with salt, black pepper, thyme or rosemary leaves, and a little chopped garlic as you go.

Have the heat on low and cover the pan with a lid.

Cook the slices for about twenty-five to thirty minutes.

As they start to soften, press them down with a spatula so they form a sort of cake that will be golden on the bottom, with slices of potato that are soft right through.

I check them for tenderness by inserting a skewer right down through the center.

If it goes in effortlessly, then they are done.

Serve straight from the pan.