1. Set the oven to 200 celcius/gas mark 5

2. Dice the pumpkin and place on a roasting tin with a drizzle of olive oil and a sprinkle of salt. Roast in the oven for 1/2 an hour until softened and golden

3. Meanwhile chop the onion and tomatoes into small cubes.

4. Heat 2 tablespoons of olive oil in a large heavy based pan and add all the ingredients except the vinegar and cook on a low heat

5. When the pumpkin is ready add to the mix with the vinegar and cook for a further ½ an hour or until the mix has thickened and is bubbling slowly

6. Pour the mix into warm sterilised jars and keep for 4 weeks to mature

Tip: To sterilize jars soak in warm soapy water. Rinse and place in an oven at 100 celcius for at least 20 minutes. You will have to boil the lids separately. Alternatively boil the jars and the lids in a large pot for at least 20 minutes