Pumpkin Bowl Chilli

Heat the oven to 180°C (160° fan) 350°F gas 4.

Cut a lid from the top of the pumpkins and remove the seeds and fibres. Scoop out most of the flesh leaving a fairly thick wall around the sides and base. Rub the inside walls with butter and sprinkle with salt and pepper. Place the pumpkin shells in an ovenproof dish and cook for 30 minutes. Remove and set aside. Dice half the pumpkin flesh.

For the chilli: heat the oil in a large heavy based pan and when hot add the onions and pumpkin flesh. Cook until soft, then increase the heat and add the minced beef, stirring for a few minutes until browned. Reduce the heat and add the oregano, chilli, tomatoes and kidney beans, stirring well.

Stir in the chocolate and sugar until melted. Season with salt to taste, cover and simmer gently for 15 minutes, stirring from time to time to avoid the mixture sticking to the bottom of the pan.

Carefully ladle the chilli into each pumpkin shell, filling about 3/4 of the way to the top. Cook for 30-45 minutes until the insides of the pumpkins are tender - but not about to collapse.