Pumpkin Bubble ’n’ Squeak with Steak
SERVES 4 PREPARATION 10 MINUTES COOKING 30 MINUTES
50g butternut pumpkin, peeled,
roughly chopped 1 tablespoon olive oil 150g red cabbage, thinly sliced 3 spring onions, thinly sliced,
plus extra to serve 1 tablespoon mustard 500g rump steak 100g butter ¹⁄ cup walnuts, coarsely ³ chopped ¹⁄ cup sage leaves, chopped
³ baby spinach leaves to serve
1. In a saucepan, cover pumpkin with water. Bring to the boil. Simmer for 20 minutes until tender. Drain. Reserve ½ cup pumpkin. 2. In a medium saucepan, heat half the oil on high. Sauté cabbage and onion for 3-4 minutes. Add pumpkin and mustard. Season. Cover and set aside. 3. In a large frying pan, heat remaining oil on high. Cook steaks for 2-3 minutes each side. Remove and set
aside, covered, to rest. 4. In a frying pan, melt butter on medium. Add pumpkin, walnuts and sage, then cook for 2-3 minutes until a thick paste forms. 5. Serve warm bubble ’n’ squeak topped with steak and pumpkin butter. Serve with spinach and extra onions.