When making a layered gratin such as this it's important to think about how the vegetables will cook, how much moisture they will release and whether or not they will hold their shape after cooking. A mixture of roots and softer vegetables yields a well-textured result and provides a good mix of nutrients.
*Replace the pumpkin with butternut squash or vegetable marrow. *Use 225 g (8 oz) mushrooms instead of pumpkin, and omit the cider, stock, rosemary and onion. Halve or slice the mushrooms and mix them with 1 bunch of spring onions, chopped, then layer them in the gratin instead of the cooked pumpkin mixture. Increase the baking time to 45–50 minutes. The mushrooms give up their liquid during baking to moisten the gratin slightly. *Instead of breadcrumbs, cut a loaf of ciabatta bread into small cubes and mix it with the cheese, then use this as a chunky topping.
This one-pot meal provides an excellent source of nutrients from many food groups. The vegetables supply plenty of fibre and a mixture of vitamins, including vitamin C from the potatoes and tomatoes, and vitamin A from the pumpkin (as beta-carotene). Cheese is an excellent source of calcium as well as protein. Bread is a good source of starchy carbohydrate and it also provides some protein and fibre. In addition, bread is fortified with calcium.
A, C, E, calcium, B1, B6, B12, folate, niacin, potassium, B2, copper, iron, selenium, zinc