You can either use small pumpkins for individual portions, or a larger pumpkin which will work for more people – you can then just put the whole pumpkin in the centre of the table as a serving bowl.

We all have our own way of cooking chilli but essentially what you need is this – pumpkin, mince, onion, garlic, spices, salt, pepper, tomato puree, kidney beans, chilli, grated cheese – and I use a slug of Fino Dark Balsamic or Fino Arrope as a secret ingredient. Cut the top off the pumpkin and scoop out the seeds. Drizzle the inside with olive oil and sea salt. Bake in the oven for 30 mins at 180C. Meanwhile make your version of chilli – I do recommend a slug of Fino Dark Balsamic or Arrope to add a slight sweetness. Remove the cooked pumpkin from the oven and fill with the chilli (not quite to the top). Return to the oven for 20 mins topping with grated cheese for the final 5 mins. Serve with a piece of warm crusty bread and don’t forget to eat the pumpkin too – a word of warning – it is very filling but if poss do try and leave a bit of room for this delicious pud …

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