PUMPKIN PARCELS WITH CHILLI & LIME

reheat the barbecue. Divide the pumpkin and scoop out the seeds. Rinse the seeds and reserve. Cut the pumpkin into thin wedges and peel.

Warm the oil and butter together in a large pan, stirring, until melted. Stir in the chilli sauce, lime rind and juice. Add the pumpkin and seeds to the pan and toss to coat on all sides in the flavoured butter.
Divide the mixture among four double-thickness sheets of foil.
Fold over the foil to enclose the pumpkin mixture completely.

Cook the foil parcels over hot coals for 20-25 minutes, or until the pumpkin is tender. Transfer the foil parcels to warmed serving plates. Open the parcels and serve immediately.

SERVES 4

700 g/1 1b 9 oz pumpkin or squash
2 tbsp sunflower oil
25 g/l oz butter
1/2 tsp chilli sauce
grated rind of 1 lime
2 tsp lime juice