Stuffed Pumpkin

Cook Time 1 hour 30 minutes

Servings 4


2 slices of old sourdough, crust removed

100ml milk

1 tbsp extra virgin olive oil

1 small Kent or Jap pumpkin (about 3kg)

1kg pork mince

500g beef mince

1 French shallots, finely chopped

1 garlic clove, finely chopped

2 tablespoons finely chopped flat-leaf parsley leaves

3 sprigs thyme, leaves picked

1 egg

2 small handfuls of freshly grated parmesan

Salt & pepper


Preheat the oven to 200°C.

Soak the bread in the milk for 5 minutes.

Cut the top off the pumpkin and place it in the roasting tin. Remove seeds from the cavity and then hollow out. Season with salt and pepper.

Mix the mince with the shallot, garlic, herbs, egg, soaked bread and a good pinch of salt and pepper in a bowl until well combined.

Fill the pumpkin cavity with the mince mixture and place in the tin. Drizzle over olive oil and bake in the oven for 1 hour and 30 minutes.

Serve as is or with homemade gravy.


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