Porterhouse with Roast Pumpkin

Paleo – serves 2


  • 2 x 250g Porterhouse steaks, at room temperature seasoned with black pepper
  • 1/2 butternut pumpkin, seeds removed and cut into thick slices
  • 2 leeks, cut thickly
  • 2 rashers of rindless bacon
  • 1/4 cup chicken stock (no added salt)
  • Handful fresh parsley
  • 1 bunch baby asparagus
  • 1 tbsp cooking fat (I used duck fat)
  • Olive oil for brushing


  • Preheat oven to 150 degrees
  • Place pumpkin on a large baking dish and brush both sides with olive oil
  • Cook for 1 – 2 hours, until sticky and golden
  • Heat grill plate. Cook steak to desired texture, flipping each minute to retain the juiciness. Set aside for 5 minutes
  • Add cooking fat to a large deep based frypan. Add leeks, and bacon and brown. Once the bacon starts to crisp add stock and place on medium heat for 6 minutes with the lid on
  • Remove the lid and allow any excess liquid to evaporate
  • Steam asparagus
  • Mix asparagus and parsley through leek and bacon. Serve

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