Cheese Fondue Pumpkin & Garlic Bread Bones

What you need


  • 1 cup gruyere, grated
  • 1 cup emmental, grated
  • 1/2 cup cheddar, grated
  • 2 tbsp white wine
  • 1/4 cup heavy cream
  • 1/4 tsp nutmeg
  • 1/2 tsp black pepper
  • 1 medium pumpkin
  • 1 tbsp olive oil
  • salt, to taste
  • 1/4 cup butter
  • 1 tbsp garlic, finely chopped
  • 1 tbsp rosemary, finely chopped
  • 1 tbsp cornflour


  1. Cut the lid off your pumpkin and hollow out the middle including all seeds. Brush with 1 tbsp oil and sprinkle with salt. Bake at 160°C for 1 hour 30 mins.
  2. Meanwhile, grab a golfball of pizza dough and roll into a thin log. Snip each end and put on a baking sheet.
  3. Mix the rosemary with the garlic and butter. Brush on your bones
  4. Bake for 15 minutes at 180°C.
  5. Meanwhile, mix the three cheeses with the cornflour, nutmeg and pepper. Dump into the baked pumpkin. Top with wine and cream. Bake for 25 minutes at 160°C.
  6. Enjoy!!!
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