Pumpkin fondue bowl

• pumpkin↗1

  (use one leftover from Halloween if you have one), washed

• garlic clove↗1

  squashed flat but left whole

• double cream↗440ml ml
• emmental↗200g g

  grated

• gruyère↗200g g

  grated

• mature cheddar↗200g g

  grated

• cornflour↗2 tbsp tbsp
• roasted or boiled baby potatoes
• bread↗1 loaf fresh

  (Morrisons the Best Californian Sourdough or the Best Focaccia Sea Salt & Rosemary rolls would work well), cut into chun…

• breadsticks↗
• cornichons and pickled onions
• green salad

Step-by-step instructions

1. 1

   Cut the top off the pumpkin, then scoop out and trim the flesh. Leave a little behind to retain the shape of the pumpkin. Reserve the flesh.

2. 2

   If you want to serve the fondue in the pumpkin shell, heat the oven to 180C/160C/gas 4. Bake it for 1 hr 30 mins until softened but not collapsing. Alternatively, use a serving bowl (we've used a bowl from Morrisons Nutmeg range). Tip the pumpkin flesh into a casserole dish with the garlic and cream, bring to a simmer and cook with the lid on until tender, about 10 mins. Take off the heat and mash thoroughly, or use a hand blender if your pumpkin is quite fibrous.

3. 3

   Mix the grated cheeses with the cornflour until completely coated. Add the cheese to the pumpkin in handfuls, stirring until melted. Put the mixture back over a low heat and stir gently to reheat if needed.

4. 4

   Pour the fondue mix into the pumpkin shell (supported in a bowl to keep sturdy) or a serving dish. Mix in a crack of black pepper. Serve the accompaniments on a board alongside it. Give everyone a fork to dip with and a spoon for scooping out the fondue.