Ingredients

• 1 pumpkin
• Extra virgin olive oil
• 1 onion, finely chopped
• 3 cloves garlic, peeled
• 3 sprigs rosemary, chopped
• Maldon sea salt
• Black pepper
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• Handful of dried cranberries
• 50g basmati rice
• 1 chilli, finely chopped (optional)
• Zest of 1 orange
• 200ml vegetable stock
• 50 g walnuts or pistachios

Method

1. Preheat oven to 220°C.
2. Slice the lid off the pumpkin & set aside. Scoop out the flesh of the pumpkin with the seeds & chop the flesh with 1 garlic clove.
3. Heat a frying pan on medium heat, with a drizzle of olive oil. Add the pumpkin flesh, garlic, onion & some rosemary. Sauté for 5-10 min until pumpkin is soft.
4. Mortar the remaining garlic cloves & rosemary with the dried chilli. Add the nutmeg, cinnamon, salt & pepper until you form a paste. Add a drop of olive oil & rub paste on the inside of the pumpkin.
5. Stir in the rice, cranberries, nuts & orange zest into the pumpkin flesh mixture. Stir together & add the vegetable stock. Bring to a boil & simmer for 1-2 minutes.
6. Take a very large sheet of tinfoil & place on a baking pan. Place the pumpkin on the foil & add the rice mixture into the pumpkin. Close the lid of the pumpkin & rub with olive oil. Wrap pumpkin in the foil, & bake for 1 hour.
7. Serve cut in thick wedges with the skin.