1 little gem squash (about 4-5 inches 10-12 cm diameter)

100g nice ripe Durrus cheese, rind removed and coarsely grated

A couple of sprigs of thyme, picked and roughly chopped

A pinch of salt and a twist of pepper

A little pinch of nutmeg

2 tablespoons of cream

A little pot of honey and a nice bushy thyme to serve



Pre heat an oven to 180ºC . Mix the grated cheese, nutmeg and chopped thyme together with a little salt and pepper. Cut the squash in half from top to bottom through the stalk. Scoop out the seeds (you can save these for another recipe), season with a little salt and pepper and fill the cavity with cheese mix.

Place on a tray in the oven and roast for 40-50 minutes until golden brown and the flesh of the squash is tender. Pot the honey in a little pot with a couple of bushy sprigs of thyme to use as little brushes. You can then brush on honey with the thyme sprigs as desired.

Serve with a lovely leafy salad dressed with pumpkin seed oil dressing and some warm crusty bread.