- Empty out the pumpkin and simmer for 30 minutes in salted water. View the full directions in our blog.
- Sauté the onions with the beef and the spices including the garlic and ginger. Add in the peppers and peas and continue to fry for a further 5 minutes. Add in the rice.
- Allow to cool, beat the eggs and add them in. Mix thoroughly.
- Fill the pumpkin and bake for 1.5 hours at 190C (375F).
- Serve with fresh coriander and spicy Indian chutney.
Mini Focaccia
Preheat your Fornetto (Alto) oven, your conventional oven, or your kamado (set up for indirect cooking) to 200°C / 400° F. Combine the yeast, sugar, oil and water. Mix together