Halloween recipes
- Get your oven ready by preheating to gas 5, 190°C, fan 170°C.
- Carefully cut the top off a large pumpkin (2-3kg) and scoop out the seeds and stringy bits. Sprinkle some salt and pepper inside, replace the lid and roast for 50–60 minutes.
- Combine these cheeses: 100g grated Emmental, 100g grated Cheddar, 100g diced Cambozola, with 1 tablespoon cornflour, stirring well.
- Then stir in 100g soured cream, 2 tablespoons beer and 1 finely chopped small onion, and pour this all into the roasted pumpkin.
- Roast the whole thing for a further 20-30 minutes, until the cheese is melted and goo-ooo-ey.
- Meanwhile, melt 25g butter in a small frying pan, add 1 finely chopped garlic clove and 1 tablespoon chopped fresh sage, and fry until the sage is crispy and the garlic is golden.
- Once the cheese is done, drizzle the garlic and sage butter over it and season with black pepper to taste.
- Cut up some crusty bread into chunks and use forks or skewers for devilishly goo-ooo-ey dunks!
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Goo-ooo-ey fondue
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