1 lb pumpkin flesh (no seeds) cut into half-inch thick slices
400g tin chopped tomatoes
4 0z fresh breadcrumbs
3 0z grated Anster cheddar cheese
1 oz butter
1 large onion chopped
1 clove garlic, peeled and finely chopped
A few sprigs of oregano (if available)
Salt and black pepper to taste
Melt the butter in a large saucepan, add the chopped onion and garlic and fry until soft.
Add the pumpkin, tomatoes and oregano. Bring to the boil and then simmer for 30 minutes until the pumpkin is soft and tender.
Season to taste then pour the whole lot into a shallow ovenproof dish.
Mix the grated cheese and breadcrumbs together then sprinkle over the top of the pumpkin mixture.
Place the ovenproof dish under the grill and heat for 2-3 minutes until the cheese melts.