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

This is a superb family meal which looks great when brought to the table. No need for any side accompaniments either as the whole meal is contained in the pumpkin. Don't be put off by the 170 minute timing as most of that is the actual baking time during which you can be doing something else.

1 Medium Pumpkin

1 tbsp Vegetable Oil

675g/1½lb 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 2-½ 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.