A self confessed vegetable growing "obsessive" has managed to grow a pumpkin to a whopping 705lbs.

The pumpkin, grown in Abbeydale in Gloucester, is so big it has even triumphed at the National Giant Vegetable Championships.

Graham Barratt had to use a fork lift to transport the giant vegetable to the competition.

But can you beat that? Do you have a bigger vegetable?

And if you have more pumpkin than you know what to do with - here's a recipe we'd definitely recommend!

  • PUMPKIN GINGERBREAD

Preheat oven to 180 C/Gas Mark 4Makes 9- 12 servings

Stir together:250 g plain flour1 tsp. bicarbonate soda1 tsp. ground ginger½ tsp cinnamon¼ tsp ground clovesGrinding of nutmegPinch of allspice

In a heat proof bowl stir carefully until melted:100 ml. very hot water50g butter

Then add:3 Tbsp treacle150 g soft brown sugarStir well until melted. Add to it:100 g mashed pumpkinIn a small cup beat1 large egg

Then add it to the pumpkin mixture and stir. Make a well in the dry ingredients and pour in the pumpkin mixture.Stir thoroughly until combined, then pour into a 18x 23cm greased tin. Bake at 180 C for about 30 minutes in large tin, 15 – 20 minutes for fairy cakes. Test if it's done by inserting a toothpick, which should come out clean. Cool on a wire rack before cutting into pieces to serve.