Pumpkin muffins

 1½kg Pumpkin 
 2 Potato(es) large
 1l Milk 
 6 Egg(s) (free range)  
 125g Cheddar cheese 
 200ml Crème fraîche 
 Salt to season
 Pepper to season 
 Nutmeg grated
 30 Butter 


 Step 1 

Remove the outside skin from the pumpkin and deseed. Peel the potatoes and dice both into cubes.

Step 2 

Heat the milk  in a large saucepan until almost boiling and add the potato and pumpkin.

 Step 3
Leave to simmer for 20 minutes or until the vegetables are soft. Ladle out a glassful milk and keep to one side.
Step 4
Preheat the oven to 200°C (fan 180°C, gas mark 6).

 Step 5
Roughly mash the potatoes and pumpkin with a fork.
Step 6
Beat the eggs in a mixing bowl and add the cheese and cream. Season the mix with salt, pepper and a little nutmeg and mix with a wooden spoon until smooth.

 Step 7
Add a little of the reserved milk to loosen the mix if necessary. Grease a muffin tray with butter.

 Step 8
Spoon the mixture into the muffin tray and add small piece of butter to the top of each one. Bake for around 20 minutes. Serve hot on a bed of salad.