b'Whole Roasted Pumpkin Stuffedwith Wild Mushrooms & GruyreServes 8 This dish works perfectly on its own, with a side salad, or alongside roast chicken. Its also great 20g unsalted butter reheated for lunch the next day.2 onions, thinly sliced Heat the butter in a skillet over medium-low. Add Salt and freshly groundthe onions with a pinch of salt and pepper and cook black pepper slowly until caramelised, about 1520 minutes. Add the mushrooms and wine with another pinch of salt 200g wild mushroomsand saut until the mushrooms release their juices (such as chanterelle,and the liquid almost dries, 57 minutes. Stir in the porcini, and slippery jack),thyme and taste for seasoning. Set aside.cleaned and sliced Toast the bread until lightly golden and crisp. Set 50ml white wine aside.6 thyme sprigs, leavesCut a hole around the pumpkin stem roughly the picked and roughlysize of your palm. Remove the top and scoop out chopped the seeds and pulp. Season the inside with salt and 170g stale bread, sliced pepper.1.82kg heirloom-varietyPreheat the oven to 220C. Heat the cream and pumpkin, whole stock in a saucepan until just below simmering. Layer the mushroom-onion mix, bread, cheese, and 100ml heavy cream cream-stock inside the pumpkin, seasoning the bread with salt, pepper, and a pinch of cayenne. 100ml vegetable or chickenRepeat until the pumpkin is generously filled, leaving stock space at the top to avoid overflow. Finish with grated Parmesan and replace the pumpkin top. Place on a 60g Gruyre cheese,baking tray.grated Rub the outside of the pumpkin generously with Cayenne pepper, forolive oil and roast uncovered, until the outside is sprinkling darkened, tender to the touch and you see the 1 tbsp Parmesan, grated cream mixture on the inside simmering out of the top, 2 to 3 hours. Cool for approximately 10 minutes Extra virgin olive oil, forbefore serving. rubbing Serve by removing the top and scooping a spoonful of the inside (including some pumpkin) onto plates.161'