PORK CUTLETS WITH CARAMELISED GRAPEFRUIT 1kg butternut pumpkin 10g lemon thyme 2 large ruby grapefruit 1 large orange 1 cup raw sugar 1/3 cup red wine 4 pork cutlets, trimmed Remove seeds from pumpkin; cut pumpkin into 8 wedges. Place pumpkin and thyme in large, lightly oiled baking dish; bake in 450°F oven about 20 minutes or until pumpkin is just cooked through and browned. Keep warm.

Meanwhile, remove skin and pith from grapefruit and orange; cut into wedges.

Place sugar in large, heavy-based saucepan; stir over low heat about 5 minutes or until sugar is dissolved. Bring to boil, simmer, uncovered, until sugar changes color and becomes caramel.

Stir in wine, grapefruit and orange, simmer, uncovered, about 2 minutes or until grapefruit and orange are just darkened in color and syrup is thick. (If you cook the fruit too much, it will fall apart.)

Cook pork, in batches, in oiled pan until browned on both sides and cooked as desired. Serve pork with pumpkin mixture and caramelised grapefruit and oranges.

Serves 4.

Per serving: 6.7g fat, 534 calories.

[Simply Lite Food, A Collection Of SimplyLite's Best Recipes]