Pulse the peeled pumpkin in a food processor, keeping it quite coarse. If you don’t have a food processor then just chop everything as fine as you can. Tip into a big bowl.

Add the onion, garlic, celery and sage to the food processor and pulse a few times until it all looks finely chopped.

Melt the butter in a large saucepan and cook the onion mix until soft but not coloured. Tip into the bowl with the pumpkin.

Now pulse the bread, kale, chestnuts and parsley, but again keeping it quite rough. Tip into the bowl with the onions and give everything a good mix. Season with salt and milled pepper.

Warm the stock, pour into the bowl and mix.

Transfer the stuffing into an oven dish and cook for about 30-40 minutes until the top is crispy.