Cook the pumpkin in a medium saucepan of boiling water for 15 minutes or until very tender. Drain

Preheat oven to 180°C. Lay bacon flat on a board and cut the round, lean eye off each rasher. Dice

Preheat oven to 180°C. Place chicken into a large ovenproof casserole dish. Heat oil in a frying

Preheat oven to 200°C. Heat the oil in a large frying pan over medium-high heat. Add the chicken

Preheat oven to 200C/180C fan-forced. Heat oil in a large flameproof roasting pan over high heat.

Spread almonds onto a microwave-safe plate. Microwave on 100%, stirring often, in 30 seconds

Preheat oven to 200°C. Place the chicken on a clean work surface. Combine the oil, paprika, oregano

Preheat oven to 180C/160C fan-forced. Place chicken and curry paste in a bowl. Rub paste all over

Preheat oven to 150°C. Heat half the oil in a large flameproof casserole pan over medium-high heat.