b'Whole Roasted Pumpkin Stuffed withWild Mushrooms & GruyreServes 8 This is a perfect dish on its own, with a side salad 1 1 /2 tbsp (20g) unsaltedor as a side dish to a roast chicken feast. Its also butter delicious reheated for lunch the next day. 2 onions, thinly sliced Heat the butter in a skillet over medium-low heat. Add the onions with a pinch of salt and pepper, and cook Salt and freshly groundthem gently and slowly until they are caramelised, 15 to 20 minutes. Add the mushrooms and wine with another black pepper pinch of salt, and saut until the mushrooms release their juices, are cooked and the liquid has reduced 200g wild mushroomsto almost dry, 5 to 7 minutes. Add the thyme, taste for such as chanterelle,seasoning before setting aside.porcini and slippery jack,Toast the bread until lightly golden or just a bit crisp. cleaned and sliced Set aside.50ml white wine Cut around the stem of the pumpkin to make a hole 6 thyme sprigs, leavesin the top roughly the same size as the palm of your picked and roughlyhand (you need to be able to reach in and scoop out the seeds). Pull the top off gently, then scrape out the chopped seeds and pulp on the inside. Season the inside of the 170g stale bread, sliced pumpkin with salt and pepper.Preheat the oven to 220C. Combine the cream 1.8-2kg heirloom-varietyand stock in a saucepan and heat until just below pumpkin, whole simmering. Begin layering the mushroom and onion 100ml heavy cream mixture, bread, cheese, and cream and stock into the pumpkin, sprinkling the bread with salt and pepper and a pinch of cayenne. Repeat until all ingredients 100ml vegetable or chickenhave been used and the pumpkin is filled generously. stock (You dont want it exploding though, so dont push down too much on the filling to get more in. If it doesnt 60g Gruyre cheese,all fit, save the excess filling for another use, like a pasta grated dish.) Finish with the grated Parmesan and replace the pumpkin top. Place on a baking tray.Cayenne pepper, forRub the outside of the pumpkin generously with olive sprinkling oil and roast uncovered, until the outside is darkened, 1 tbsp Parmesan, grated tender to the touch and you see the cream mixture on the inside simmering out of the top, 2 to 3 hours. Cool Extra virgin olive oil, forfor approximately 10 minutes before serving. Serve by removing the top and scooping a spoonful of the inside rubbing (including some pumpkin) onto plates.124'