Place the pumpkin, carrots and squash in alternating rows over the shallots.
Neatly arrange the pieces of codfish over the shallots.
In the last minute of cooking add the shallots to the pan.
Then, you blend together shallots, dried chilies and garlic to form a spice paste.
In a deep skillet or wok with a lid, heat the vegetable oil over medium heat and add the shallots.
Shallots, garlic and chiles as well as vegetables can give last night's stuffing a zippy makeover.
Dishes include ricotta gnocchi with sausage and fennel, spaghetti carbonara and fluke with spinach and shallots.
Expect the likes of smoked beef tongue with chickpea puree and pickled shallots, and garlic beef tartare under a crusty pastry.
But that base can be extended with anything from squid to lettuce to pork to shallots.
What might be even better is fries with a big pile of mussels steamed in white wine with shallots.