Breadfruit

Method

Preheat the oven to 200°C. Wash the breadfruit thoroughly and cut it in half lengthways, removing the woody core with a sharp knife. Score the flesh in a crosshatch pattern, being careful not to cut through the skin. Place the halves cut-side up on a baking tray, brush with melted butter, and season with salt, pepper, and thyme sprigs. Roast for 45-60 minutes until the flesh is tender and slightly golden, checking that a fork pierces the flesh easily. Remove from the oven and scoop the soft flesh onto a serving plate, discarding the skin.