Slow-cooked pumpkin tarte tatin
- Slice the onions finely. Cut the capsicums in half, remove the core and seeds and cut the flesh into 5mm slices. Arrange over the bottom of the slow cooker. Combine the pumpkin, egg and Moroccan spice and spread over the capsicum and onion. Cover and cook on low for 6 hours.
- Serve with tomato relish and parmesan cheese, shavings.