Roast Pork with Pumpkin Puree - the perfect low carb dinner party meal

Following a low carb lifestyle does not mean that you have to cook a separate meal for dinner party guests. This delicious recipe is sure to impress any guest. Serve with a good variety of cooked green vegetables or a watercress salad.

2kg deboned loin or fillet of pork

3 garlic cloves

3T fennel seeds

1t dried chilli flakes

4T olive oil

Crush the fennel seeds, chilli and garlic in a pestle and mortar. Add the olive oil and mix. Score the meat with a sharp knife and rub the oil. Cover with cling film and marinade in the fridge overnight. Bring to room temperature and season with salt and pepper. Brown the meat in a pan on the top of the oven. Cook in a preheated oven at 180C for 60-80 minutes until cooked and the juices run clear when sliced. 

Pumpkin puree

1.2kg pumpkin squash

olive oil to coat

freshly grated nutmeg

100g mascarpone cheese 

Cut the pumpkin into wedges. Toss in the olive oil and grate over the nutmeg. Bake at 180C for 40 minutes, skin side down, until soft and caramelised. Remove the skin and puree together with the mascarpone. Add salt and pepper to taste. You may need to heat the puree before serving.