2 sprigs rosemary, stalks removed and leaves finely chopped
2 Tbs parsley
100g brown rice
55g Currants
30g dried apricots, chopped
50g pecans, roughly chopped
50g almonds, roughly chopped
300ml chicken stock
large handful baby spinach
zest of 1 lemon
sour cream, to serve
Method
1. Cut the top off the pumpkin and set aside.
2. Scoop out the seeds and discard.
3. Remove a little pumpkin flesh so there is a hollow for your stuffing. Finely chop the scooped-out pumpkin.
4. Heat a dash of oil in large frying pan. Add chopped pumpkin, garlic, onion or leek and herbs and cook, stirring occasionally, for 10 mins till onion soft.
5. Add rice, currants, apricots and nuts and cook for 3 minutes.
6. Add stock and cook, covered for about 35 minutes.
7. Add spinach and allow to wilt.
8. Preheat oven to 180C.
9. Fill the pumpkin with the stuffing.
10. Wrap in alfoil and place on baking tray.
11. Cook at least 1 hour or until easily pierced with a thin knife - don't pierce too much as you can see the pierces when served.
12. Serve in wedges with a dollop of sour cream
