Festive stuffed pumpkins

Method

1. Preheat the oven to 180C/gas mark 4.

2. Put the pumpkins into a large bowl, pour over boiling water to cover and allow to blanch for 20 minutes, to soften. Remove from the water, wipe dry, then slice off the tops and reserve.

3. Hollow out each pumpkin and rub the insides with the olive oil, 2 crushed garlic cloves and some of the thyme leaves. Put onto a baking tray and roast for 40 minutes, until tender. While the pumpkins are roasting, prepare the mushroom filling.

4. Finely slice the two remaining garlic cloves. Put half the garlic, the cream, a sprig of thyme, the bay leaves and the soaked ceps into a pan and bring to a simmer. Allow to cook for 5 minutes, season with salt and pepper, then remove from the heat and leave to infuse.

5. Heat a knob of butter in a frying pan and fry the wild mushrooms with the remaining sliced garlic and a little more thyme. Toss in some chopped parsley when the mushrooms have softened.

6. Pass the Stilton through a sieve to refine it. Add the sieved cheese to the pan of infused cream and warm through gently, stirring until smooth and creamy.

7. Fill the pumpkins with the wild mushrooms. Strain the cream mixture and spoon into the cavities over the mushrooms. Scatter over the walnuts and sit the lids on the side for decoration.