AS autumn kicks in, and we are again plunged into the Covid-19 crisis with a second wave of infections, government advice is to reduce our social contacts as much as possible and limit the amount of people in our homes.
Ingredients (Serves 4) 4 small squash Olive oil for brushing Sea salt and freshly ground black pepper For the fondue:
250g mature Cheddar, grated 200g Emmenthal, grated 2 level tbsp cornflour 4 spring onions, trimmed and finely sliced 1 clove garlic, peeled and crushed 150g creme fraiche 2 tbsp white wine or milk Method:
Cut the tops from the squash to make lids and set aside. Scrape out all the seeds and stringy bits. Brush each one lightly with olive oil on the top edge and inside. Season. Place in a baking dish snugly and top with lids. Bake in a pre-heated oven, Gas 4 180C 450F for 20 minutes or until the flesh is beginning to tenderise.
Cover the squash with foil if it gets too brown, to prevent burning. The lids will be ready first, so remove them from the oven and keep warm.
While the squash is baking, mix the cheese and cornflour in a bowl. Add the spring onions, garlic, creme fraiche and wine or milk. Stir and season.
Remove the squash from the oven and spoon the fondue filling into the centre of each.
Return to the oven, covered with foil and bake for another 20 minutes, until fondue is runny.
Serve warm with crusty bread and other dipping ingredients.
BLCK CHERRY TRIFLE
Ingredients (Serves 4) 8 mini chocolate muffins 6 tbsp sweetened black coffee 400g can black cherries, drained 350mls ready made fresh custard 300mls cream 50g dark chocolate, grated Method:
Slice muffins and place in the base of a trifle bowl.
Spoon coffee over the muffins and leave to soak in.
Layer the black cherries on top of the muffins.
Whip half the cream and fold into the custard and pour over the cherries.
Leave in the fridge to chill for at least 30 minutes.
Finally, whip remaining cream and make a layer on top of the trifle. whipped cream.
Top with grated chocolate to serve.