Mini molten pumpkin cheese pots with rosemary and garlic

HH Grazia Anna Barnett Pumpkin and Golden Beets Pumpkin Molten Pots 1401.jpg

Feeds 6 | Preparation time –15 minutes | Cooking Time -35 minutes

Ingredients –
6 mini pumpkins – tops cut off- insides scooped out
drizzle of oil
generous sprinkle of sea salt flakes
several turns of black pepper
½ freshly grated nutmeg
6 baby shallots
6 sprigs of rosemary
200g raclette – roughly grated
200g mozzarella - roughly grated
2 eggs – free range
250ml chicken or vegetable stock

Preheat your oven to 190 degrees Celsius | Prepare pumpkins as noted, slicing off the tops and scooping out the inside | Drizzle with oil, add seasoning and freshly grated nutmeg | Place on tray to be roasted. Peel whole baby shallots and add to roasting tray also. Roast for 20 minutes.

Once roasted, place shallots and rosemary in pumpkins | Thoroughly mix the eggs with the cheese then add the stock, pour into pumpkins and place back in the oven for a 10-15 minutes or until the cheese has melted.

Serve with fresh bread or charred sourdough.