Twice-baked pumpkin

SERVES 4

Packed with fresh herbs and creamy goat’s cheese, this delicious pumpkin recipe is simple to follow and makes the most of this seasonal vegetable. This is a delicious autumnal dish that’s ideal as a midweek meal — and what’s more, it’s also a great Halloween party idea.

WHAT YOU’LL NEED

2kg (4Ib) pumpkin

2 tbsp olive oil

125g (4oz) bulgur wheat, rinsed 300ml hot vegetable stock

1 onion, roughly chopped

3 garlic cloves, finely chopped Small bunch flat-leaf parsley, roughly chopped

Small handful chives, roughly chopped

100g pack firm goat’s cheese, cut into 1cm pieces

METHOD

Preheat the oven to gas 6, 200°C, fan 180°C. Slice the top quarter off the pumpkin and scoop out the seeds and discard.

Put the pumpkin on a baking tray and brush the inside with 1tbsp olive oil. Bake in the oven for 30 minutes.

Meanwhile, put the bulgur wheat in a heatproof bowl and cover with the hot vegetable stock. Cover and set aside for 20 minutes. Drain well.

Heat the remaining 1tbsp olive oil in a small frying pan over a medium-high heat.

Add the onion and fry for 1 minute before adding the garlic. Cook for 2-3 minutes, until softened.

Stir the onion mixture, parsley and most of the chives and goat’s cheese into the bulgur wheat. Season well.

Remove the pumpkin from the oven. Reduce the oven to gas 4, 180°C, fan 160°C. Spoon the mixture into the pumpkin and top with the remaining cheese.

Return to the oven for a further 30 minutes, or until golden.

Serve scattered with the remaining chives.

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