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Kale, Pumpkin and Bacon Pots (serves 4)

What you need: 1pack streaky bacon, 1 medium pumpkin/butternut squash (peeled and cubed), 3 shallots (peeled and halved), chicken or veg stock, bag of kale (finely chopped) and a handful of chopped parsley.

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