A delicious roast pork dish can be a boon for busy working people as the leftovers can be served in a variety of ways the next day. And the addition of a spiced apple and mini-pumpkin as a sidedish can provide a nutritious and heart-warming dinner. Small green pumpkins are in the shops right now and prices are reasonable, so too are apples. 

For this dish you can use fresh or frozen pork knuckle or hock. You will need to de-frost the frozen meat in the refrigerator for a few hours or overnight. Its not advisable to leave pork out of refrigeration for any length of time. 

I first ate this dish in Kitzbuhel in the Austrian Alps, a ski and hill walking resort of renown. It's served there throughout year. 

The knuckle is boiled for a short time before being placed in the oven and roasted. Do two at the same time and you will save energy and time and have enough for next day's pork salad or sandwiches. 

Bring a big saucepan of water to the boil. When it boils, put 2 pork shanks in and bring to the boil again, simmer for 30 minutes. Lift carefully out of the water and allow to cool slightly. With a sharp knife make a couple of scores across the skin at the fattiest part. 

Preheat oven to 220 C. Crush 3 garlic cloves with tspn salt and rub all over the knuckles - then sprinkle with powdered cumin. Place the knuckles into a baking tray and put in the oven. Pour 1 cup boiling water or apple cider over them and roast for 45 minutes. Reduce the heat to 180 C and roast for another 20-30 minutes. Turn the knuckle over often and baste the meat with the juices. Add more water or cider if the tray dries out. To get crispy crackling, brush the meat a couple of times with salt water as it roasts. 

Stuffed mini pumpkins are a boon for an attractive dining table. They're easy to make and plentiful at the moment here. 

Wash, peel and chop up 2 Granny Smith green apples, simmer in a little water with 2 cloves or a grating of nutmeg. Allow to cool and mash. Wash 2 mini pumpkins, Cut the tops off and scoop out the seeds with a spoon. Put tops and the pumpkins upside down in a pan with 3 Tbsp water, simmer for 7 minutes, check for doneness. The pumpkin should be soft enough by then so you can scoop the flesh out - but be careful to keep the peel intact. Mix the pumpkin flesh and the mashed green apple together. Check the nutmeg and fill into the pumpkin. Serve alongside the roasted pork knuckle. 

You can also make a stuffing for another pumpkin dish from any of the leftover pork knuckles by chopping the cooked meat finely, and adding a little fried chopped onion, scooped out pumpkin flesh, salt, pepper and grated nutmeg. Steam for 15 to 20 minutes and serve with a glass of Calvados, the delicious apple-Brandy made in Normandy, France. 

And if you're in the mood to splash out a bit, you can also add a glassful of Calvados to the roasting pork - after it comes out of the oven, by putting the tray with the juices and the Calvados over a medium flame on the stovetop. Allow the alcohol to burn off. 

Want to go meatless? Just wash mini pumpkins, chop off the tops and reserve, scoop out the flesh, and mix with crushed crackers or bread crumbs, 2 crushed garlic cloves, 1 chopped red Delicious apple (not red Washington they remain too firm), salt, pepper, grated cinnamon or nutmeg. Bake for 45 minutes or steam for 25-30 minutes with the tops back on and serve for supper.