Firstly, preheat the oven at 180 Degrees and put on a pot of water to boil. Next, on a lined baking tray place the Pumpkin Wedges and cover in Olive Oil and seasoning. Place in the oven until the skin is nice and crispy. After this, slice up remaining Pumpkin and add to water when boiled.
Heat up a grill pan, season the Cutlet and cover in Olive Oil. Sear the Veal Cutlet on both sides for a total of 4 minutes (turn to give a nice grill pattern). On the same tray as the Roast Pumpkin, place the Cutlet to finish off in oven. While the Veal is finishing off, strain the water from the pot of Pumpkin and add the Butter, Cream, Salt, Pepper and Nutmeg; mash to your desired consistency.
In a pan, add Olive Oil and lightly sear the Cherry Tomatoes and Cocktail Onions. Remove the baking tray from the oven and let the Veal rest for a few minutes then cut in two pieces. In a small pot add 150ml of Veal Glace and reduce for about 5 minutes