Dice the leftover turkey meat into small cubes.

Dice a small pumpkin or butternut squash.

Chop a small onion. Sauté the onion in a little butter and extra-virgin olive oil, then add the rice (arborio is fine; carnaroli is even better).

Toast the rice until it is hot, then add a glass of dry white wine and, if you have some, a good pinch of saffron.

Add the diced pumpkin or squash, then begin to add the stock a ladle at a time as the rice absorbs the stock, stirring vigorously from time to time to help break down the starch.

Cooking time will depend on the variety of rice, probably between 14-18 minutes.

Add the diced turkey 5 minutes before the rice is done to ensure it doesn’t dry out – making sure to keep it ‘al dente’.

Remove from the heat when the rice is cooked – not chalky but still firm – then vigorously beat in grated parmesan and a good spoonful of mascarpone.

Serve at once with a fresh grating of parmesan on top.

Melt the butter in a pan and add cumin seeds, cook for a minute, then adds the shallots and pumpkin with a pinch of salt and cook for 10 minutes. Add the chicken stock, bring to the boil and reduce to a simmer, then place a lid on top, and cook for 20 minutes until soft.

Transfer to a blender and blend to a smooth puree. Pass through a fine sieve and finish with pumpkin oil and season with salt and pepper.