Method:
Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time. Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the ‘lid’ on the side.
Thinly slice the fennel bulb and heat the remaining 2 tbsp oil in a frying pan. Stir in the garlic and the fennel. Once soft, add the fennel seeds, Apple & Cider Brandy Chutney and the lemon zest. Once fragrant, add in the cooked rice and crumble over the stilton. Stir until the cheese has melted and season to taste.
Pack the mixture into the cooked pumpkin and serve with extra stilton and dill to garnish.
Serves: 2
Ingredients:
- 1 Small pumpkin
- 4 tbsp Olive oil
- 1 Large fennel bulb
- 2 Garlic cloves, crushed
- 1 tbsp Fennel seeds
- 2 tbsp Tracklements Apple & Cider Brandy Chutney
- 1 Lemon, zested
- 100g Flavoured rice of your choice
- 100g Stilton
- Handful dill, chopped
