Packed with fresh herbs and creamy goat’s cheese, this delicious pumpkin recipe is simple to follow and makes the most of this seasonal vegetable.

Preparation Time: 15min
Cooking Time: 60min
Serves: 4
324 calories / serving

1. Preheat the oven to gas 6, 200°C, fan 180°C. Slice the top quarter off the pumpkin and scoop out the seeds and discard. Put the pumpkin on a baking tray and brush the inside with 1tbsp olive oil. Bake in the oven for 30min.
2. Meanwhile, put the bulgur wheat in a heatproof bowl and cover with the hot vegetable stock. Cover and set aside for 20min; drain well. Heat the remaining 1tbsp olive oil in a small frying pan over a medium-high heat. Add the onion and fry for 1min before adding the garlic. Cook for 2-3min, until softened.
3. Stir the onion mixture, parsley and most of the chives and goat’s cheese into the bulgur wheat; season well.
4. Remove the pumpkin from the oven. Reduce the oven to gas 4, 180°C, fan 160°C. Spoon the mixture into the pumpkin and top with the remaining cheese. Return to the oven for a further 30min, or until golden. Serve, scattered with the remaining chives.