You’ll Need:

# 8 oz. (225g) pumpkin, peeled, fibrous center removed, and diced
# 2 carrots, diced
# 2 large turnips, diced
# 1 x 2.5 lbs (1.25kg) bacon hock, pre-soaked
# 2.5 pint (1.4l) chicken stock
# 2 bay leaves
# 6 peppercorns
# 1 large onion, sliced
# 2 tablespoons flour
# 1 tablespoon German mustard
# 3 oz. (75g) peas, frozen
# freshly ground black pepper

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 potat