My Famous Pumpketta

This is part recipe, part DIY project as you have to pop into a hardware store to get a PVC pipe and hammer. Yep, this is essential to keep the core of the pumpkin hollow without cutting it in half, giving the centre of the flesh direct contact with the heat to intensify its sweetness. Trust me, it makes it soooo different; it tastes like never before and every slice looks a million dollars. Just make sure the pumpkin isn't too green, otherwise it will be almost impossible to hollow it out. Be energetic with the hammer and use the flesh from the centre in the stuffing so nothing is wasted. You can roast the seeds as well to make pesto, so it is truly nose-to-tail pumpkin usage. Roasting the pumpketta on a bed of rock salt is essential, as the salt helps to remove extra moisture from the skin.