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Begin by preheating the oven to 200 degrees Celsius. Prepare all the vegetables as noted above so that they’re ready to be placed inside each other.

For the stuffing melt butter in a frying pan before adding the onions and cooking over a low heat for several minutes until they soften. Remove from the heat and set to one side. Add in all remaining ingredients and thoroughly mix so the herbs and seasoning are even throughout.

Take your pumpkin and layer your stuffing over the entire inside, this should be around 1cm thick. Next place your pepper inside the pumpkin, if you have any extra space you can add more stuffing around the outside of the pepper so there’s no gaps. Next add a layer of spinach on the inside of the pepper. Add a little seasoning and then place the hollowed out onion inside followed some generous dollops of cranberry sauce. Finish by placing the fig inside your onion. Take a sharp knife and make few pricks in the outside of the pumpkin to help it cook a little quicker.

Loosely wrap in foil (just so the skin the of the pumpkin doesn’t burn) and roast for an hour on 200 degrees Celsius. Check after an hour and remove the foil, place the lid on top, drizzle with a little oil and a sprinkle of sea salt and roast for a further 15-20 minutes. You can either serve immediately or make it in advance before reheating.