Pumpkin stuffed with curried pork

Method

1. Preheat the oven to 180C/gas 4.

2. In a large non-stick wok or saucepan, fry the mince (without any oil) until browned. Add the curry powder and cook for a further 1-2 minutes.

3. Stir in the tomatoes and mango chutney, bring the mixture to the boil and then immediately turn down to a simmer.

4. Cut off the top of the pumpkins to create a lid and scoop out any seeds and stringy bits using a large spoon. Set aside the lids.

5. Place each pumpkin on a piece of foil large enough to wrap around it and arrange on a roasting tray. Spoon the spiced mince into the pumpkins, replace the lids, pour a splash of boiling water into the bottom of the tray and loosely wrap the pumpkins in the foil.

6. Bake for about 1 hour, or until the pumpkin flesh is soft.

7. Serve the pumpkins hot with crusty bread.