1kg Pumpkin
3kg Onions
8 Tomatoes
2 Cups Chelsea Caster Sugar
2 Cups White Wine Vinegar
Bouquet Garni to flavour
Bouquet garni
1 handful of parsley,
10 whole pepper corns,
8 bayleaves

Peel and de-seed the pumpkin, slice thinly and place in a large roasting dish.
Peel onions, place with tomatoes in a food processer and puree. Tip puree over pumpkin, add caster sugar and white wine vinegar, lastly place bouquet garni. Cover with tin foil and bake for 1 hour at 180°C
If the mixture still has a lot of liquid left, remove foil and replace in the oven at a lower temperature until liquid has reduced. Mash or puree.