Pumpkin Fondue

Serves 2

INGREDIENTS:

1 pumpkin

For the fondue

100g emmental, grated

150g gruyere, grated

75g mature cheddar, grated

2 tsp cornflour

50ml white wine

1 shallots, finely chopped

1 garlic clove, crushed

Fresh whole nutmeg, to grate

To serve

Crusty bread

Breadsticks

Gherkins

METHOD:

1. Pre-heat the oven to 180oC.

2. Prepare the pumpkin by slicing off a lid at the top, using a sharp knife, and scoop out all the membrane (stringy bits) and seeds.

3. Place the lid of the pumpkin back on and roasted in the pre-heated oven for 1 hour.

4. Place the three grated cheeses, cornflour, white wine, shallots, garlic and a grating of fresh nutmeg in a bowl and mix well. Remove the pumpkin from the oven, take off the lid and scrape out the flesh inside (this is delicious pureed and served with roast chicken!).

5. Spoon the cheese mixture into the pumpkin, and then back into the oven to bake for 20 mins or until the fondue is melted and bubbling.

6. Served with cubes of crusty bread, gherkins, and/or breadsticks.

watch clodagh make this

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