Preheat the oven to 200C/400F/Gas 6.
Cut a 6cm/2½in piece of pumpkin and peel, then cut into four 15mm/¾in thick slices and set aside. Cut another piece (about 300g/10½oz), peel and cut into 1cm/½in cubes.
Season the chicken breast with salt and black pepper.
Heat a frying pan until hot. Add a knob of butter, the olive oil and the chicken breast skin-
Meanwhile, heat a sauté pan until hot. Add the remaining butter and, when melted, cook the cubes of pumpkin. Cook for a couple of minutes.
Stir in the sugar and cook until it starts to caramelise, then add a few tablespoons of water and the ginger, turmeric, and fenugreek. Cook for another couple of minutes.
Add another 3-
To serve, place two slices of pumpkin on each plate, top with a chicken breast and then spoon some pickle alongside.
1 small pumpkin, peeled and deseeded
2 chicken breasts (preferably French-
salt and black pepper
50g/1¾oz lactose free butter
1 tbsp olive oil
11 tbsp garlic infused oil
1 tbsp caster sugar
5cm/2in piece fresh root ginger, finely grated
½ tsp ground turmeric
¼ tsp fenugreek seeds
1 red chilli, finely chopped
2 tbsp chopped coriander
1 tbsp chopped chives