1 large pumpkin
2 tbsp olive oil
2 leeks, sliced
2 cloves garlic, finely chopped
500g mushrooms, roughly chopped
250g Emmenthal cheese, grated
250g Gruyere cheese, grated
200ml cider (or white wine)
1 tbsp cornflour, mixed to a paste with a little water
1 tsp dried dill
1 tsp grated nutmeg
1 tsp cayenne pepper
salt and freshly ground black pepper
Slice a lid of the pumpkin and scoop out the seeds. Cut out the flesh until you are left with a 2cm wall.
Brush the inside of the pumpkin with olive oil and bake in a hot oven for 20-30 minutes.
Heat a little oil in a pan and cook the leeks and garlic for a few minutes until softened. Add the mushrooms and dill and cook for a further 5 minutes. Add the grated cheese, cider (or wine) and the cornflour paste. Season with salt and pepper and some grated nutmeg. Heat gently, stirring constantly until the cheese has melted into a smooth sauce.
Pour the fondue into the baked pumpkin. Sprinkle with cayenne pepper.
This is real oozy stuff! It tastes great and the roasted pumpkin imparts a lot of flavour, but is definitely party fodder. You couldn't eat too much of this on your own, it is very rich! Graham gave it his best shot though!