Here’s one of our all time favourite dishes to serve when hosting friends and family. It’s interactive and fun, and exceptionally tasty! Baron Bigod, made by Fen Farm Dairy, is a creamy and flavoursome soft rind cheese made in Suffolk with raw milk from free-ranging Montebeliarde cows. These cows originate from Jura in eastern France, where their rich creamy milk famously makes Comté.
Well – what grows together goes together, as they say, so our wine pairing hails from Jura too… Savagnin! Savagnin is an idigenoius, historic white grape from Jura. It’s a wonderfully old-fashioned tasting wine… citrusy, apple-y and floral, with crisp acidity, and pleasingly rich, even oily in texture which is a very good match – body for body – with this creamy indulgent fondue.
Prep time: 10 mins.
Cooking time: 60-75 mins.
This recipe serves 4.
Ingredients:
To serve:
Method:
Preheat the oven to 180C.
Cut the ‘hat’ off your pumpkin as if you were carving it for halloween, then scoop out the seeds and stringy bits from its centre. Either discard these, or toss lightly with olive oil and sea salt and roast until crispy to serve alongside your fondue!
Rub the pumpkin very lightly with olive oil, inside and out, then roast in the middle of the preheated oven for 30 minutes. Roast the ‘hat’ too but not on the pumpkin itself. Meanwhile prepare the filling by grating the cheddar, grating the Berkswell or parmesan, and cutting the Baron Bigod into small pieces. Mix your cheese with the cornflour, minced garlic, and very finely diced shallot, then pour over the white wine and creme fraiche and stir well. After 30 minutes remove the pumpkin from the oven and turn the oven up to 200C. Tip the pumpkin upside down for a few minutes to allow any excess water to fall away. Spoon your cheese mix into the cavity then return to the hot oven for a further 30-45 minutes. Again, continue roasting the ‘hat’ but don’t have this sitting on top of the cheese. After 30-45 minutes the top should be golden and gratinated and some cheese filling may have bubbled over the top and caramelised oh so deliciously.
Serve at the table with all the classic accoutrements and don’t forget to eat the roasted pumpkin itself too! Perfect with a chilled glass of Savagnin.
Delicious slathered with Fen Farm Dairy mascarpone and a dollop of jam! Ingredients 225g Hodmedod’s YQ Flour 4 level tsp baking powder Pinch of salt 40g Fen Farm Dairy butter, diced 30g caster sugar 150ml Fen Farm Dairy buttermilk Method Heat oven to 220C/200 fan/425F/Gas Mark 7. Put the flour, baking powder and salt into a bowl…
Read MoreShona lives in the tiny village of Elsing, Norfolk with her partner and their dog and runs Elsing Bakehouse, a microbakery which supplies local people and businesses with handmade bread, pastries and other tasty bakes. You can find out more at www.elsingbakehouse.co.uk These Tangzhong Chelsea buns are light and fluffy and deliciously stuffed full of fruit.…
Read MoreAny products in your basket will be removed in order to set up this subscription.
You will lose your selecction if you change to a different frequency. Are you sure you want to change?
This action will clear your current box selection, click cancel to continue shopping, or "That's OK" to clear your box and view single purchase products.
Are you sure you want to remove everything you have selected?
You will need to remove something before you can add any more, or choose a larger box.
Adding this product will remove your membership from the basket. If you want both, please checkout and come back?