Borlotti Bean and Chestnut Stew

A deliciously rich chestnut stew, flavoured with robust herbs and red wine, best made the day before, for the flavours to infuse the beans.

Serves: 4

Dietary: Vegan

Ingredients:

2 medium leeks, cut into thin rounds

2 tbsps olive oil

2 medium carrots, cut into thick rounds

3 garlic cloves, peeled and finely sliced

4 sage leaves

2 large sprigs of rosemary

1 tbsp fresh oregano, chopped

1 tbsp plain flour

200ml red wine

300ml water

1 tsp vegetable bouillon powder

1 bay leaf

2 fresh or dried red chillies, deseeded

4 tomatoes, cored and roughly chopped

1 tbsp shoyu

400g tin borlotti beans or 200g cooked borlotti beans

250g chestnuts, ready cooked

Handful of fresh parsley, chopped

Salt and freshly ground black pepper

Method:

Heat the olive oil in a large lidded saucepan and sauté the leeks until softened.

Add the carrots, garlic, sage, rosemary and oregano, cook for a few minutes with the lid on.

Stir in the flour, followed by the red wine, water, vegetable bouillon powder, bay leaf, chillies, tomatoes and shoyu.

Simmer for 20 minutes, until the carrots are tender but still have a bite to them.

Add the borlotti beans and chestnuts.

Check the seasoning and cook for a further 10 minutes.

Finish with chopped parsley and a twist of freshly ground black pepper.

Serve with Celeriac and Potato Mash

Tips: The most convenient chestnuts to use are the vacuum packed cooked chestnuts. If you use tinned chestnuts make sure they are un-sweetened.