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1. Stuffed breadfruit is first roasted for an hour in the skin €“ roasted over charcoal is of course the best way, but it can be done over a gas burner.
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2. When cooked, cut a circle in the top, scoop out heart and discard, and then scoop out the flesh.
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3. Crush this, cream with milk and butter and season with a little salt and onion.
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4. To this way may be added minced beef, codfish, and ackee, or leftover stew etc.
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5. Pack into the cavity, wrap with foil and put into the oven to warm through before serving.
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