Pumpkin Flatbread Stuffing

• 400 g (2⅔ cup) pumpkin (winter squash), such as kent or jap, seeded, peeled and cut into 1 cm (½ in) cubes

Place the pumpkin and water in a small saucepan and cook over low heat for 15 minutes, or until the pumpkin is soft and the water has been completely absorbed. Mash the pumpkin in a bowl with the garlic, coriander, 1 teaspoon freshly ground black pepper and 1½