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Method

Serves 4

1. Pre-heat the oven to 180˚C (gas mark 4)

2. Peel the pumpkin, discard the seeds and the centre core then cut into small chunks. Skin and chop the tomatoes. Wash and chop the celery.

3. In a large, heavy frying pan heat 30g (1oz) of the butter then add the celery, pumpkin, and a pinch of salt. Heat slowly until the pumpkin is soft then transfer it to a shallow dish.

4. In the same pan cook the tomatoes, with the garlic, a little more salt and some chopped parsley.

5. When most of the moisture has evaporated and the tomatoes are almost in a purée, mix with the pumpkin, smooth down the top, cover with the breadcrumbs and the remaining butter cut into tiny knobs.

6. Place on the top tray of a hot oven, 180˚C (gas mark 4), for 35-40 minutes, until the surface is golden and crisp.