Creamy Baked Leek Gratin

Ingredients

• 1 small pumpkin (around 1-1.5kg)
• 2 medium leeks, sliced
• 2 large potatoes, peeled and thinly sliced
• 1 tbsp butter
• 1 tbsp plain flour
• 250ml milk
• 100ml double cream
• 1 tbsp Yutaka Miso Paste
• 50g grated cheese (cheddar or gruyere)
• 100g Yutaka Shelled Edamame, defrosted 
• 150g tenderstem broccoli
• 100g broccoli florets
• Salt and black pepper

Ingredients

1. Preheat the oven to 200°C (180°C). Cut off the top of the pumpkin and scoop out the seeds. Lighly season the inside with salt and roast for 25-30 minutes until just tender.
2. In a saucepan, melt butter and add sliced leeks. Cook gently until soft, then stir in flour to make a roux. Gradually whisk in a milk and cream until smooth.
3. Stir in Yutaka Miso Paste and cheese until melted through. Season with salt and pepper to taste.
4. Layer potato sliced, leeks, and Yutaka Edamame inside the pumpkin, pouring over sauce between layers. Finish with a final layer of sauce and a sprinkle of cheese.
5. Return the filled pumpkin to the oven and bake for 30-35 minutes until golden and bubbling.
6. Steam or lightly roast the broccoli and tenderstem. Arrange themm sticking out from the top and sides of pumpkin for spooky, monster-like effect.
7. Add fun halloween decorations on top and serve warm as a playful, show-stopping centrepiece.