Baked Pumpkin with Cream, Fat Cow Cheese and Bog Myrtle

This is such a simple way of enjoying pumpkins. I’ve used Fat Cow cheese from Highland Fine Cheeses as its texture and taste is similar to Gruyère. Dried bog myrtle lends its own unique aromatic flavour but you could use dried sage, thyme, fresh rosemary or hyssop instead. The recipe quantities will vary according to the size of pumpkin and number of people you want to feed, so go with your instinct. You need enough cream