Serves 6-8    Hot   Beef   Vegetables Main Course   Britain  Europe  Dairy Free   Eggless

1 Medium Pumpkin

1 tbsp Vegetable Oil

675g/1-1/2lb Lean Minced Beef

1 Onion, chopped

1 Garlic Clove, crushed

1 teasp Sugar

2 teasp Dried Mixed Herbs

Salt and Black Pepper

900ml/30fl.oz. Beef Stock

1 tbsp Worcestershire Sauce

225g/8oz Cabbage, shredded

225g/8oz Fresh Green Beans, thickly sliced

200g/7oz uncooked White Rice

1. Preheat the oven to 180C, 350F, Gas Mark 4.

2. Wash pumpkin, cut off top at least 5cm/2inches down to leave a wide opening and scrape out seeds only. Set aside reserving the top.

3. Heat the oil in a large frying pan, add the onion and garlic and sauté until beginning to colour. Add the mince and fry over a high heat until browned, breaking it up with a wooden spoon as it cooks.

4. Add the sugar, mixed herbs, salt, pepper, stock, Worcestershire Sauce and rice and mix thoroughly.

5. Place 1/3 of the cabbage and green beans inside the pumpkin then add half the beef and rice mixture. Repeat layers, ending with a layer of cabbage and beans. Replace lid (top) and bake for 2 to 2-1/2 hours.

6. To serve - transfer the complete pumpkin to the table and serve straight from the pumpkin "pot",  scooping the flesh from the sides of the pumpkin as you go.

This is a great dish for a Halloween or bonfire (Guy Fawkes) party. The bigger the pumpkin the more it serves. Just remember to increase the filling and cooking time accordingly.