Roast Veal with Oyster Mushrooms and Plums on a bed of Pumpkin

Ingredients: 500 g veal leg, 200 g smaller oyster mushroom caps,
8 plums, salt, coarsely ground mixed peppercorns, garlic, allspice,
cooking oil, 2 tbsp honey, 400 g pumpkin, 4 tbsp olive oil,
1.5 tbsp sesame seeds, 1 drop chili oil, 2 tsp curry powder

Preparation: Cut the veal into finger-thick slices. Cut the plums in half,
mix with 2 tablespoons of honey. Rub one side of the veal slices with
salt, crushed garlic, and coarsely ground mixed peppercorns. Place the
veal slices into an ovenproof dish, sprinkle with allspice, and add a little
water. Cover the dish and bake at 200°C for nearly an hour until almost
tender. Sprinkle the honeyed plums and mushroom caps into the meat
juices. Return the dish uncovered, to the oven and bake for another
20 minutes until done. Heat olive oil in a skillet, add diced pumpkin,
and cook over high heat for 10-15 minutes, stirring frequently until
tender. Season with salt, add chili, curry, sesame seeds, and cook for
1-2 minutes.

Serving: Serve the roasted pumpkin alongside the veal slices, spoon
some plums and mushrooms over them, and drizzle with the meat juices.