Halloween pumpkin recipes

Preheat the oven to gas 6, 200°C, fan 180°C.
Slice the top quarter off a pumpkin (approx. 2kg) and scoop out the seeds and discard. Put the pumpkin on a baking tray and brush the inside with 1 tablespoon olive oil. Bake in the oven for 30 minutes.
Meanwhile, put 125g bulgur wheat in a heatproof bowl and cover with 300ml hot vegetable stock. Cover and set aside for 20 minutes. Drain well.
Roughly chop the following, keeping them separate: 1 onion, 3 garlic cloves, a small bunch of flat-leaf parsley, and a small handful of chives. Also, cut 100g of firm goat's cheese into 1cm pieces.
Heat 1 tablespoon olive oil in a small frying pan over a medium-high heat. Fry the onion for 1 minute before adding the garlic. Cook for 2-3 minutes, until softened.
Stir the onion mixture with the parsley, most of the chives and most of the 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 goat's cheese. Return to the oven for a further 30 minutes, or until golden. Serve scattered with the remaining chives.

Twice-baked pumpkin recipe

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