Date night

There is nothing I love more than coming home from work in winter and not having to leave the house again. Am I right? With coming home earlier as the nights get darker I've had a couple more hours than I usually do to really be able to go all out with our dinners and trust me, I've taken them : ) 

I am a HUGE fan of LIDL supermarkets, especially for seasonal vegetables. I popped in earlier in the week and they had a great variety of pumpkin and it gave me a great idea for a date night dinner. Although I'm not a fan of sweet and sour ingredients on the whole in a main, for me, this just works.

I'm not going to lie, making the pumpkin puree is a chore buuuut it can last about a week in the fridge and can also be frozen so I always make it in batches then next time, it's just a case of defrosting thoroughly and heating... WIN!

The whole dish takes about 20 minutes to prep after you've done your pumpkin puree, all in all that's not too shabby I'd say!


2 small pumpkin
1 tbsp olive oil
4 rashers streaky bacon
1 tsp thyme
1/2 tsp dried chilli flakes
1 clove garlic
2 chicken breasts
1/4 small white cabbage
1 carrot
1/2 red onion
1 small bunch fresh parsley

1. Preheat oven to 180oc
2. Deseed and slice your pumpkin into inch thick pieces
3. Drizzle with oil and bake in an ovenproof dish for 45mins until soft
4. Once cooked, remove the flesh from the pumpkin skin and blitz until smooth

5. Grate the carrot and thinly slice the cabbage, red onion and parsley before mixing together and setting aside
6. Lay the rashers of bacon in twos and spread thin with your fingers
7. Sprinkle the bacon with the thyme, chilli and some thinly sliced garlic before placing your chicken breast on each one
8. Wrap the chicken tightly in the bacon and roll in tin foil so it looks like a cracker
9. Bake in the oven for 20mins then allow to rest out of the oven for 5mins before slicing
10. Spread the puree onto your plate and top with the chicken. 

Serve with the sliced room temperature veg and enjoy : ) x