Roast pumpkin with garlic and chilli

1kg pumpkin flesh, cut into pieces several inches in size
plain flour
6 garlic cloves (unpeeled)
3 red chillies
3 bay leaves
5 sprigs of thyme
4 tbsp extra virgin olive oil
sea salt

Preheat the oven to 190C fan oven/ 200C or 400F electric oven/ Gas 6. Toss the pumpkin pieces in a bowl with enough flour to coat them. Arrange them in a roasting dish, and tuck in the garlic cloves, chillies and herbs. Drizzle over the oil, scatter over some sea salt and roast for 50-60 minutes, turning the pumpkin a couple of times during the process of cooking to ensure that it colours evenly. The chillies can be eaten with the pumpkin - scrape the flesh off the skin, and discard the seeds as you go.