Mash Ingredients: 
1 kg Potatoes (we have used the blue potatoes)
100g butter
200 ml whipping cream
75g parmesan cheese finely grated
Salt & pepper

Bake Ingredients: 
¼ JAP pumpkin, peeled, halved and thinly sliced
2 large chicken breasts, chopped
¼ – ½ red chilli, sliced
½ cup basil, chopped
Salt & pepper
300ml cream

Mash Method:
Cook potatoes in a saucepan of boiling, salted water over medium heat until just tender. Using a potato masher, mash the potatoes to your liking adding the cream and butter at this stage. Sprinkle the parmesan cheese over the mash and just stir through. Pour into an oven proof dish and return to the oven on 180 degrees for a further 15 minutes or until your mash is golden brown.

Bake Method:
Lay the pumpkin slices in the base of an oven-proof dish, top with layers of chicken, chilli and basil then season with salt and pepper. Stir the chicken stock powder into the cream and pour over. Cover the dish with foil and bake at 180° for 30 minutes or until cooked. Serve with mash and / or a garden salad.

Serves: 4

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