• 250g conchiglioni
• 1 x 425g tin pumpkin puree
• 2 tbsp tomato paste
• 1 tsp white-wine vinegar
• 500ml vegetable stock
• 50ml olive oil
• half tsp aleppo chilli flakes
• 2 garlic cloves, peeled and crushed
• Fine sea salt
• 200g ricotta
• 2 mozzarella balls (250g), shredded, brine reserved
• 10g chives, finely chopped
• 1 tbsp picked sage, finely chopped
• 4 anchovy fillets (12g), finely chopped
• 10g parmesan, finely grated
• 1 tsp aleppo chilli flakes
• Black pepper
• 50g panko breadcrumbs
• 4-5 anchovy fillets (10g), chopped
• 1tbsp picked sage, finely chopped
• half tsp aleppo chilli flakes
• 15g parmesan, finely grated
• 1 tbsp olive oil

Put all the ingredients for the sauce in a blender with half a teaspoon of salt and 50ml water, and blitz for 45 seconds, until silky-smooth.

Put all the ingredients for the stuffing in a large bowl with a quarter-teaspoon of salt and a heavy grind of black pepper. Mix well to combine.

Heat the oven to 190C (170C fan)/375F/gas 5. Pour two-thirds of the pumpkin mix into a round, 30cm casserole pot for which you have a lid (or a large, high-sided roasting tray). Spoon half a tablespoon of stuffing into each conchiglioni and arrange them in the pot or tray; they can overlap slightly, like bird feathers. Pour the remaining sauce over the stuffed pasta, cover and bake for 45 minutes.

Meanwhile, put all the ingredients for the crumble and an eighth of a teaspoon of salt in a bowl. Lightly work between your fingers to clump the mixture slightly.

Remove the pasta from the oven, then turn on the grill to medium-high.

Sprinkle the crumble topping evenly on top of the pasta, then grill for three to five minutes, rotating midway if necessary so it cooks evenly, until the top is golden brown and crisp. Remove and leave to rest for five minutes before serving.