You will need:

• 1 pumpkin
• Up to 4/5 beetroots
• A pack of bacon lardons
• A sprinkle of sugar

 ½ a pumpkin and two fresh beetroot vegetables makes a fantastic side dish for 2/3 people…to feed the whole family use the full pumpkin and 4-5 beetroots.

Pumpkins are everywhere this time of year and they are brilliant, if managing to remain untouched throughout Halloween they will last for ages.

To save time preheat the oven whilst you carve the vegetables, 200 degrees gas mark six.

Take a pumpkin and carve it into quarters, skin it and remove the pulpy string and seeds leaving you with just the orange flesh.

Chop it into chunks varying in size, the smaller pieces will crisp and harden while the larger chunks will remain squishy in the middle offering a fantastic variety of texture.

Now for a brilliant splash of colour peel the harder outside from fresh beetroots and quarter. (Beware staining surfaces and clothes.)

Scatter the vibrant purple veg amongst the orange pumpkin pieces.

Here comes the fun part…cover with a layer of cling film and bash it with a rolling pin!

Not into oblivion, or you could end up with a pulpy, soupy mess, just enough so the bigger pieces are squashed. Remove the film and drizzle with olive oil, scatter with bacon lardons and then finally a thin sprinkle of sugar.

40 minutes cooking time, or less depending how small you cut up your veg.

The bacon adds a beautiful depth of flavour to this vibrant purple and orange vegetable feast and the sugar caramelises, sweetening the beets.

Serve immediately alongside Sunday dinner or with crusty bread.