Instructions: Preheat the oven to 180C/350F/Gas Mark 4.

Cut the top off each pumpkin (keep the lid) and using a spoon hollow out the cores discarding all the fibres and seeds. Trim the bases - if necessary so that they stand upright then rub the insides with salt and pepper and stand them in a roasting tin.

Next heat the chicken stock and add the soaked porcini and their soaking water. Meanwhile melt about 60g of the butter with the oil in a frying pan add the onion garlic and chopped chestnuts and gently fry- until the onion has softened then season.

Next add half the mushrooms (including all the sliced ones) and fry for a minute or two then stir in the rice and remove from the heat.

Divide the mushroom mixture between the pumpkins and top up with the hot stock leaving the spent porcini slices behind. Replace the pumpkin lids and bake for about an hour or until the rice and pumpkin are cooked - they may need 10 or 20 minutes more depending on the size of the pumpkin so keep checking.

To finish remove the pumpkin lids add a dab of butter to the contents and mix in the grated parmesan. Stir in the mascarpone taste and add more salt and pepper if needed.

They can be put on hold lids replaced and kept warm in the oven at this stage.

To serve fry the remaining mushrooms season and use to top each pumpkin along with some parmesan shavings.

Add a drizzle of truffle oil if you have some.

Serves 4

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