A Halloween recipe creatively crafted by’gastronaut’ Stefan Gates for Castello

Speciality cheese brand Castello has partnered with foodie adventurer and’gastronaut’ Stefan Gates to create a delicious and seasonal treat this Halloween. This delightfully festive roast mini pumpkin is perfectly matched with mulled hot cider, paired by drinks expert Matt Day.

Stefan Gates said, “The saltiness of the Castello Tickler Cheddar perfectly complements the sweet potatoes and the pièce de resistance is its presentation in a mini pumpkin which is very visually impactful.”

Roast Mini pumpkins with sweet potato, Tickler cheddar and chives


  • 1 small, orange fleshed pumpkin
  • 3 medium sized sweet potatoes2
  • 200g Castello Tickler Cheddar
  • 2 cloves garlicHandful of chives
  • Caramelised onions
  • Parsley 


  • Carefully slice the top off a small pumpkin and scoop out the stringy bits along with the seeds, leaving the flesh.
  • Season the inside and add a good splash of olive oil.
  • Bake in the oven at 180 degrees for around an hour·  
  • Meanwhile, make your sweet potato mash.
  • Gently fry some garlic in a large saucepan with a little olive oil.
  • Peel and cut around three sweet potatoes and add to the pan, then add boiling water and simmer until soft. Drain·
  • Grate around 200g of Castello Tickler Cheddar & mash into the sweet potatoes until smooth·
  • Season and add some chopped chives then spoon into your pumpkin, finishing with a few shavings of cheddar and some scattered caramelised onions and chives


Bring out the flavours of this Halloween recipe with Matt Day’s drink of choice:Hot mulled cider with slices of orange, cinnamon stick and fresh thyme