Brown butter new potatoes
Roast your new season baby potatoes with golden butter until crisp. Flavour with bay leaves and serve as an accompaniment
Baked pumpkin fondue
Serves as many as you like
Easy
Prep:
Cook: -
Feed a crowd on Bonfire night or Halloween by roasting a whole pumpkin or squash and filling with a bubbling three cheese fondue
Skip to ingredients
- 1 whole squash or pumpkin- choose a size to match the number of people you want to feed
- small roasted or boiled potatoesto serve
- crusty breadto serve
- breadsticksto serve
- chicoryleaves, to serve
For 300ml of fondue
- 100g emmentalgrated
- 100g gruyèregrated
- 100g mature cheddargrated
- 1 tbsp cornflour
- 100g crème fraîche
- 2 tbsp white wine
- 1 shallotfinely chopped
- 1 garlic clovecrushed
Nutrition: per serving
- kcal332
- fat23g
- saturates15g
- carbs14g
- sugars5g
- fibre2g
- protein15g
- salt0.8g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Start to prepare your pumpkin as you would for carving: cut off a ‘lid’ and scoop out all the seeds and membranes. Put the lid back on and sit the whole pumpkin on a sturdy baking tray. Bake following our size guide (see 'Tip', below left).
step 2
Mix the grated cheeses with the cornflour until completely coated and no excess flour remains. Remove the pumpkin from the oven, discard the lid (or scrape off the roasted flesh and save for the Squidgy pumpkin & ginger loaf, see 'Goes well with') and increase the oven to 200C/180C fan/gas 6. Layer up the cheese, crème fraîche, white wine, shallot and garlic inside the pumpkin. Lift back into the oven and bake for 30 mins or until the fondue is melted and bubbling. Eat with spoons, scooping out chunks of soft, roasted pumpkin with the melted cheese.
