Simon Rimmer served up a tasty pumpkin chilli for Halloween on Steph’s Packed Lunch.

The ingredients are: 4 small pumpkins – scoop out the seeds and most of the flesh (leave a little for support if using the pumpkin shell as a bowl), reserve the flesh and disregard of the seeds.
75ml olive oil.

2 tbsp olive oil, 1 onion, peeled and chopped, 3 cloves garlic, peeled and sliced, 1 red and 1 green pepper, cut into approx. 30mm squares, 2 small green chillies, chopped, 1 tbsp chipotle paste, 1 tbsp smoked paprika, 1 tin kidney beans, 1 tin black beans, 1 tbsp ground cumin, 1 tbsp white miso paste, 2 tins chopped tomatoes, 30g chopped dark chocolate, 250ml strong vegetable stock, 100g mozzarella, torn or grated and 100g gruyere or cheddar, grated.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.