• 1 ½ c mashed potatoes
• 2 tbsp milk
• 25 g butter
• ¾ c grated cheese
• 2 eggs, separated
• 1 small onion, grated

Melt the butter in a pan and lightly saute the onion. Add this to the mashed potatoes with the cheese and egg yolks. Beat the egg whites until stiff and fold gently into the potato. Drop the mixture into small rounds onto a greased oven tray and bake at 200C for about 15 mins or until golden and puffed.

• 1 butternut pumpkin
• 200g Feta
• 1 diced onion
• 2 cloves crushed garlic
• 1 stick of celery, finely chopped
• 250 g chopped mushrooms (optional)
• 1 c cooked brown rice or brown lentils
• ¼ c toasted pumpkin seeds
• A few drops of tabasco sauce
• 1 teaspoon Moroccan spice
• ¼ c parsley

Wash the pumpkin and then slice in half. Remove the seeds from the inside, but leave the skin on. Paint the pumpkin flesh with oil and bake in a moderate oven until tender.

Saute the onion, garlic, celery and mushrooms in a little butter. Scoop out most of the cooked pumpkin from the shell and combine with all the other ingredients.

Place the filling in the pumpkin shell, drizzle with a little olive oil and bake for a further 30 mins at 180 C or until golden and completely warmed through.

*Adjust the cooking times to suit the size and shape of the pumpkin.