FONDANT PUMPKIN AND MUSTARD SAUCE

Ingredients:
2kg pumpkin
4 tbsp olive oil
1 litre hot chicken or vegetable stock
200g double cream
1 tbsp grain mustard 
1 tbsp smooth dijon mustard

Cut the pumpkin into six large wedges. Remove and discard the seeds and fibres. Warm the olive oil in a large, deep-sided roasting tin over a moderate heat. Lightly brown both cut sides of each wedge of pumpkin, turning them over as each one colours using kitchen tongs.

Set the oven at 200C/gas mark 6. Lay the wedges of pumpkin on their side then pour over the hot chicken or vegetable stock and seal the roasting tin with kitchen foil. Bake for 45 minutes then remove the foil, turn the pieces of pumpkin over and baste them thoroughly with the stock. Return to the oven and continue cooking for a further 45 minutes. The pumpkin should be translucent, each slice heavy with stock.

Carefully lift the pumpkin from the stock and set aside on a warm serving dish.

Place the stock over a fierce heat and let it reduce to about 200ml. Pour in the cream, then stir in the two mustards, a little at a time, until you have a warmth you like. Season with salt and black pepper. Spoon the mustard sauce over the slices of pumpkin and serve. Serves 3.