CHESTNUT, THYME & MUSHROOM CASSEROLE

Chestnuts aren’t just for Christmas, they’re a great addition to vegetarian dishes all year round. Here we using their nutty sweetness with our chestnut mushrooms in a hearty casserole, with red wine and fresh thyme. Riverford thoroughly recommend getting hold of a potato ricer, they make the smoothest mash with little effort, and aren't too expensive to buy. It's fine to use a potato masher, of course, but don't be too over zealous with it, as you can overwork the mash, making it gloopy.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 2 tbsp of oil in a flameproof and ovenproof casserole, one with a lid. Gently fry the onion for 8 minutes, stirring often, until softened.

Step 2

After 8 minutes, add the garlic, thyme, mushrooms, cornflour and 1 tbsp of oil to the onion. Increase the heat slightly. Stir-fry for 2-3 minutes, to soften the mushrooms slightly.

Step 3

Stir in the tomato purée, wine, Worcester sauce, bouillon and 300ml of water. Stir in the chestnuts and season. Bring to the boil. Cover and barely simmer for 45 minutes. Check and stir towards the end; add a splash more water if needed.

Step 4

Put the potatoes in a pan of cold, salted water. Boil for 10-12 minutes, until soft.

Step 5

When cooked, drain the potatoes. Leave in the colander for 2 minutes to steam, then mash in the same pan with the miso (if using) and some olive oil to loosen if needed. Season.

Step 6

Stir most of the parsley into the casserole. Check the seasoning. Divide the casserole between 2 bowls. Sprinkle with remaining parsley and serve with the mash.

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