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FOOD & DRINK 023 Made for sharing


Look forward to the change in the season, the different fl avours it brings and enjoy cosy nights in with family, friends and good food – or serve this for sharing as a Halloween treat!


BAKED PUMPKIN & WATERCRESS FONDUE


Serves 4 as a starter or snack INGREDIENTS • 1 small pumpkin • 150g grated mature Cheddar • 150g grated Gruyere • 150g grated Emmental • 30g watercress, roughly chopped • 25g plain fl our (or use cornfl our for gluten free) • 150g creme fraiche • 50ml dry white wine • 2 small shallots, peeled and fi nely diced


• 1 clove garlic, peeled and fi nely chopped


• Freshly ground black pepper To serve (optional) • Crusty bread


• Roasted baby potatoes • Roasted vegetables


1. Preheat the oven to 170°C, 325°F, Gas 3. 2. Take a sharp knife and carefully remove the “lid” of the pumpkin, keeping to one side. Scoop out the seeds and stringy insides from the pumpkin, leaving the edible fl esh intact. Put the lid back on the pumpkin, place it onto a baking tray and roast in the oven for around 45 minutes, or until the fl esh is just cooked through. Remove from


the oven and leave to cool while you make the fondue mixture. 3. Add the grated cheeses, watercress and plain fl our to a large mixing bowl and combine together thoroughly so that the cheese and watercress are evenly coated with a fi ne layer of fl our. In a separate bowl, mix together the creme fraiche, white wine, shallot and garlic, along with a little ground black pepper, to taste. 4. Combine the cheese mixture


and the creme fraiche, and then take a spoon and carefully fi ll up the pumpkin with the cheesy mix. Return the pumpkin to the oven and roast for 30 minutes, or until the cheese is melted and bubbling. 5. Take the pumpkin out of the oven and carefully transfer to a board for serving. Serve with bread, roasted potatoes or vegetables for dunking, using spoons or fondue forks to dip into the fondue and scoop out the soft roasted pumpkin.


Cook’s tip The pumpkin can be roasted ahead of time and kept refrigerated for up to 48 hours but you will need to add around 20 minutes extra onto the oven time for the fondue to melt as the pumpkin will be cold inside.


• For more mouth-watering recipe ideas for all seasons, visit watercress.co.uk


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