Mini pumpkin fondues

Method

1. Heat the oven to 180°C fan/gas 6. Cut the top off and scoop out the seeds of the small pumpkins or squash. Drizzle with a little oil, pop the lids back on and sit on a baking tray. Roast for about 30 minutes until tender.
2. Meanwhile, put the grated red leicester, gruyère and chopped brie in a bowl and stir through the cornflour and mustard powder, followed by the crème fraîche and cider. Add the shallots and crushed garlic. Season, then divide among the pumpkins. Bake for 10-15 minutes until the cheese mixture is melted and bubbling.
3. Stir the chopped gherkins, capers and parsley together in a small bowl and drizzle with a little more of the olive oil. Spoon over the melted cheese inside the pumpkins. Serve with crusty bread and raw veg to dip in the fondue mixture, scooping out the pumpkin flesh as you eat.