Spelt, bacon and pumpkin rubble with roasted chestnuts

Method

1. Put the spelt into a pan, cover with plenty of cold water, then add the bay leaf and whole garlic and bring to the boil. Cook until the spelt expands and is just tender, about 25 minutes, adding salt to taste at the end of the cooking time. Drain.
2. Roast or fry the squash in a little olive oil in a pan until soft and bronzed in places. Depending on the variety and whether it’s pan-fried or cooked in the oven (180°C), the squash should take about 8–15 minutes.
3. While the spelt is cooking, heat the rest of the olive oil in a large saucepan and cook the onion, celery and chilli flakes for about 8–10 minutes, until soft, sweet and translucent. Add the pancetta (if using), the roasted squash, the rosemary, chestnuts and cooked spelt and stir well to combine.
4. Add the stock (you can add as much as little or as much as you like, according to whether you have a rubble or a soupy preference). Bring to a simmer, then cook for 5 minutes for the flavours to meld together.
5. Stir in the parsley and adjust the seasoning, adding more salt, and freshly ground black pepper as necessary. Serve in bowls, with a little more olive oil drizzled over, perhaps with some grated Parmesan or Pecorino too.