Ingredients
- 600 g pumpkin
- 150 ml dry cider
- 300 ml boiling vegetable stock, preferably homemade
- 1 small sprig of fresh rosemary
- 1 large red onion, halved and thinly sliced
- 500 g small potatoes, halved
- 3 beefsteak tomatoes, thickly sliced
- 2 sprigs of fresh oregano, stalks discarded
- salt and pepper
- 1⅔ cups (210 g) grated red leicester cheese
- 1½ cups (120 g) fresh white breadcrumbs
Preparation
- Preheat the oven to 180°C.
- Discard any pumpkin seeds and fibres, then peel the flesh and cut it into 2.
- 5 cm cubes.
- Place in a saucepan and pour in the cider and stock.
- Add the rosemary.
- Bring to the boil, then partially cover the pan and simmer for 15 minutes.
- Add the onion and continue to cook for 10 minutes.
- Discard the rosemary and add seasoning to taste.
- Meanwhile, put the potatoes in a medium–sized saucepan, cover with boiling water and bring back to the boil.
- Cook for 15 minutes or until they are just tender, then drain.
- Slice the potatoes and arrange half of them over the bottom of a 2 litre ovenproof dish.
- Lay half the tomato slices on the potatoes and scatter half the oregano leaves over.
- Season to taste with salt and pepper, and sprinkle with half of the cheese.
- Spoon the cooked pumpkin on top, adding all the cooking liquid.
- Top with the remaining potatoes, tomatoes and oregano.
- Mix the remaining cheese with the breadcrumbs and sprinkle over the top of the vegetables.
- Bake the vegetable gratin for 35–40 minutes or until the topping is crisp and golden brown.
- Serve piping hot with a crisp salad and crusty bread.