1 baby pumpkin knob of butter olive oil

1 Portobello mushroom, sliced

1½ tbsp double cream

50g (2oz) Gruyère cheese, grated

salt and freshly ground black pepper

1. Preheat the oven to 190ºC/375ºF/Gas Mark 5.

2. Cut the top off the pumpkin, about one-quarter of the way down, and remove the seeds and fibres.

3. Smear the inside of the pumpkin with the butter. Place on a baking tray.

4. Heat a little oil in a frying pan and cook the mushroom until soft.

5. Fill the pumpkin with the mushroom, then pour in the cream and add the cheese.

6. Mix together and season with salt and pepper.

7. Place the pumpkin in an ovenproof dish, cover the top with foil and bake for 40–45 minutes or until the flesh of the pumpkin is soft.

8. Serve with a green salad and a hunk of crusty bread.

Serves 1