Instructions

1. 1

   Wash the pumpkins, halve them lengthways and scrape out the seeds and fibres with a spoon. Hokkaido is eaten with its skin, because the skin softens as it cooks and does not have to be peeled off.

2. 2

   Brush the cut surfaces and the hollows with one tablespoon of the olive oil and season with half of the salt and a little pepper.

3. 3

   Preheat the airfryer to 180 °C.

4. 4

   Set two halves cut side up in a single layer in the basket with space between them and do not stack anything; four halves need two batches. Pre-cook at 180 °C until the flesh at the edge gives under gentle pressure.

5. 5

   Meanwhile peel the onion and the garlic and dice them finely. Knead both firmly with the minced meat, the egg, the breadcrumbs, the remaining salt, the pepper and the dried marjoram.

6. 6

   Fill the pre-cooked halves with the mince mixture, smooth it down and drizzle with the remaining olive oil.

7. 7

   Put the filled halves back into the basket and continue cooking at 180 °C. There is no turning, because the filling would fall out; instead move the halves round once halfway through so that the ones at the back come to the front.

8. 8

   Scatter over the grated hard cheese and bake at 180 °C until it has melted and is lightly browned. The filling has to reach a core temperature of 70 °C, because minced meat is never left pink.