I finely chopped my leftover pumpkin and roasted it until tender, then divided it between two deep oven-proof dishes. Then I topped it with the fondue mixture. It's worth seeking out a really dry cider for this, because the pumpkin doesn't really need too much extra sweetness. I used real garlic, not granules, and a very strong Somerset cheddar. And, because I am incapable of making anything vegetable-and-cheesy without it, I added a grating of nutmeg on top.
We ate it with slices of crusty chickpea cob dunked in it and glasses of red wine. Warming right to our toes.
|Yes, I watched the Great British Bake-off masterclass, why do you ask?|