Pumpkin mash

Heat 1.5 liters of water in a kettle. Peel and dice the onion. Finely cut the garlic or press using a garlic press. Heat some oil in a large pot and fry the onion for about 5 minutes until the onion is translucent. Add the garlic after two minutes and fry with the onion.

Peel the butternut squash and cut into large dice. Wash the potato and cut into large dice. Add the butternut squash to the onion and garlic, fry for one minute. Add the potato and a large pinch of salt. Cover the potato and butternut squash with the pre-boiled water. Cover and leave to cook on a low heat for 10 minutes.

Add the ground curry spices and flour to the Vivera plant bacon. Mix it so that all sides of the bacon are evenly coated. Add 2 tablespoons of ground curry spices if you like a punch, and add less if you do not.

Melt some plant-based butter in a pan. Once the pan is hot and butter melted, add the bacon and fry for about 8 minutes. Turn regularly. Optional: add more butter to create a gravy.

Cut the pak choi in small strips. Drain the mash in a colander and put the potato and pumpkin back in the pot. Coarsely mash the potato and pumpkin. Put the stove back on, on a low fire, to heat through the mash. Add the pak choi and mix it through the mash. Season with salt and pepper.

Serve the mash with the bacon and gravy if using.