Baked baby pump­kins stuffed with wild mush­rooms, leeks, fen­nel and cheese

The Sunday Telegraph - Stella - - #ONEDAY -

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.

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