Kale, pumpkin and bacon stew

Ingredients

• 1 pack rashers streaky bacon finely chopped
• 1 medium pumpkin or butternut squash peeled and cut into small cubes (buy ready prepared cubes if you like)
• 3 shallots peeled and halved
• chicken or vegetable stock
• 1 × 200g bag kale stalks removed and finely chopped
• 1/4 pack parsley chopped
• toasted sourdough or bread to serve

Instructions

1. 1

   Fry the bacon in a medium saucepan until crisp – you shouldn’t need any oil as the bacon fat will melt quickly. Add the pumpkin and shallots and fry until the edges start to brown, then add the stock and bring to a simmer. Cover and cook for 15 minutes or until the pumpkin is tender.

2. 2

   Stir in the kale, cover and cook for 5 minutes or until tender. Stir in the parsley and season well. Serve with the toast.