Chestnuts are a great addition to vegan Christmas dishes. They're also a great ingredient to vegan dishes all year round. This gorgeous Riverford recipe uses their nutty sweetness with mushrooms in a hearty casserole, with red wine and fresh thyme.

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Ingredients

• 1 red onion
• 1 large or 2 small garlic cloves
• 15g thyme leaves
• oil for frying e.g. sunflower or light olive
• 400g mushrooms
• 1 pack of cooked chestnuts
• 1 1/2 tsp cornflour
• 1 tbsp tomato purée

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• 100ml red wine
• 1 tbsp vegetarian Worcester sauce
• 1/2 tbsp bouillon powder
• 500g potatoes
• 15g fresh parsley
• 1 head of Calabrese Broccoli
• 2 Carrots
• 2tbsp white miso paste
• salt and pepper

65 minutes - 725 calories - Serves 2 - Freezable

• Preheat your oven to 180°C/Gas Mark 4
• Peel, halve and finely slice the onion. Peel and finely chop or crush 1 large or 2 small garlic cloves. Pick the leaves off enough thyme sprigs so you have 1 good tablespoon worth. Heat 2 tablespoons of oil in a flameproof casserole, one with a lid (or use a saucepan, then transfer to a casserole or baking dish, using foil to cover).
• Gently fry the onion, stirring now and then, for 8 minutes or until softened while you continue. Add a splash of water if it looks like catching at any point. Wipe the mushrooms clean with a damp piece of kitchen paper or clean cloth. Cut them into quarter's. Break apart any stuck chestnuts

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• Once the onion has cooked for 8 minutes, add the garlic, mushrooms, thyme, cornflour and 1 tbsp of oil to the onion. Increase the heat slightly. Stir-fry for 2-3 minutes, just to soften the mushrooms slightly.
• Stir in the tomato purée. Stir for 1 minute. Add the red wine, Bouillon, Vegan Worcester sauce and 300ml water.
• Stir in the chestnuts. Season with salt and pepper. Bring the pan to the boil. If you've used a saucepan, transfer to an ovenproof casserole at this point. Cover whichever pan or dish you're using and cook in the oven for 30 minutes. Check and stir it towards the end, adding a splash more water if needs be.
• Meanwhile, wash, peel and dice the potatoes into 2-3cm chunks. Put them in a pan of cold water. Season well with salt and bring the pan to the boil. Cook for 10-12 minutes or so, until the potatoes are soft when pierced with a sharp knife. Once cooked, drain into a colander. Leave in the colander for 2 minutes to allow excess water to evaporate.
• Peel, wash and slice your carrots and pop on to boil for 7-9 minutes

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• Once your potatoes have been left for 2 minutes, Mash in the same saucepan with the white miso paste and some oil to loosen (if needed)The mash can be kept and gently reheated to serve with the casserole.
• Wash, shake dry and roughly chop the parsley.
• When the casserole is nearly ready, boil or steam the broccoli for 3-4 minutes until tender.
• Drain the carrots when ready.
• Stir in most of the parsley into the casserole. check the seasoning. Divide between two bowls. Sprinkle with the remining parsley and serve with the mash, carrots and broccoli.