Baked baby pumpkins stuffed with wild mushrooms, leeks, fennel and cheese
Serves 8 as a main course
These aren’t complicated to make, but there are several steps. It’s best to make the stuffing ahead and partially bake the pumpkins, then all you have to do is stuff them and finish cooking just before serving. You need to bring the stuffing and the pumpkins to room temperature before the final bake. Use cheddar rather than Lincolnshire Poacher if you prefer.