Roasted pumpkin stuffed with haggis - The Field

Ingredients

• 1 medium/small pumpkin (enough to serve 4)
• 1⁄2 tsp dried chilli flakes
• 1⁄2 tsp ground cinnamon
• 1⁄2 nutmeg, grated
• 1 tbs olive oil
• 1⁄2 garlic clove, finely chopped
• 1 tbs extra-virgin olive oil
• 1 tbs chopped thyme
• 350g passata
• 1 tbs butter
• 2 slices white bread, crusts removed and bread blitzed into crumbs
• 1⁄2 clove garlic
• 1 tbs roughly chopped parsley
• 200–300g cooked mashed potato and/or neeps
• 125g Brie, chopped into small pieces
• 250g cooked crumbled haggis