b'102WHOLE ROASTED PUMPKIN STUFFED WITHWILD MUSHROOMS & GRU Y E R EServes 8 This is a perfect dish on its own, with a side salad 11 /2tbsp (20g) unsalted butter or as a side dish to a roast chicken feast. Its also delicious reheated for lunch the next day. 2 onions, thinly slicedSalt and freshly ground blackHeat the butter in a skillet over medium-low heat. Add pepper the onions with a pinch of salt and pepper, and cook them gently and slowly until they are caramelised, 15 to 200g wild mushrooms such as20 minutes. Add the mushrooms and wine with another chanterelle, porcini and slipperypinch of salt, and saute until the mushrooms release jack, cleaned and sliced their juices, are cooked and the liquid has reduced to almost dry, 5 to 7 minutes. Add the thyme, taste for 50ml white wine seasoning before setting aside.6 thyme sprigs, leaves pickedToast the bread until lightly golden or just a bit crisp. and roughly chopped Set aside.170g stale bread, sliced Cut around the stem of the pumpkin to make a hole 1.8-2kg heirloom-varietyin the top roughly the same size as the palm of your pumpkin, whole hand (you need to be able to reach in and scoop out the seeds). Pull the top off gently, then scrape out the 100ml heavy cream seeds and pulp on the inside. Season the inside of the pumpkin with salt and pepper.100ml vegetable or chicken stockPreheat the oven to 220C. Combine the cream 60g Gruyere cheese, grated and stock in a saucepan and heat until just below simmering. Begin layering the mushroom and onion Cayenne pepper, for sprinkling mixture, bread, cheese, and cream and stock into the 1 tbsp Parmesan, grated pumpkin, sprinkling the bread with salt and pepper and a pinch of cayenne. Repeat until all ingredients Extra virgin olive oil, for rubbing have been used and the pumpkin is filled generously. (You dont want it exploding though, so dont push down too much on the filling to get more in. If it doesnt all fit, save the excess filling for another use, like a pasta dish.) Finish with the grated Parmesan and replace the pumpkin top. Place on a baking tray.Rub the outside of the pumpkin generously with olive oil and roast uncovered, until the outside is darkened, tender to the touch and you see the cream mixture on the inside simmering out of the top, 2 to 3 hours. Cool for approximately 10 minutes before serving. Serve by removing the top and scooping a spoonful of the inside (including some pumpkin) onto plates.'