175g |
spelt, soaked for 1–2 hours and drained |
1 |
bay leaf |
2 |
garlic cloves, peeled but left whole |
|
salt |
|
freshly ground black pepper |
450g |
pumpkin, peeled and cut into approx. 2cm dice, (use squash if you prefer) |
2 tablespoons |
extra virgin olive oil |
1 |
onion, finely chopped |
1 |
celery heart, finely chopped |
1/2 teaspoon |
chilli flakes |
100g |
pancetta or bacon, finely diced, (optional) |
a big sprig |
fresh rosemary, leaves roughly chopped |
150g |
peeled and chopped chestnuts – roasted fresh or packet is fine |
500-1 ml-litre |
vegetable or chicken stock |
a good-sized bunch |
fresh flat-leaf parsley, leaves roughly chopped |