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 4 Makes 9- 12 servings
Stir together: 250 g plain flour 1 tsp. bicarbonate soda 1 tsp. ground ginger ½ tsp cinnamon ¼ tsp ground cloves Grinding of nutmeg Pinch of allspice
In a heat proof bowl stir carefully until melted: 100 ml. very hot water 50g butter
Then add: 3 Tbsp treacle 150 g soft brown sugar Stir well until melted. Add to it: 100 g mashed pumpkin In a small cup beat 1 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.