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Chestnut Casserole

Olive oil

Leek

Celery sticks

Carrots

Red pepper

piece (to taste) Root ginger, grated

Bay leaves

pinch Grated nutmeg

Wholemeal flour

Vegetable stock

Red wine

Fresh chestnuts, or 225g dried chestnuts, soaked

Demerara sugar

tamari or soy sauce

Seasoning

Fresh chopped parsley, to garnish

Rice or noodles, to serve

1.	In a large pan or casserole dish, heat the oil then add the prepared vegetables. Cover and fry gently until soft.

2.	Stir in the ginger, bay leaves, nutmeg and flour, and mix well.

3.	Gradually add stock and wine, blending well. Bring to the boil stirring occasionally. Add the chestnuts and seasoning; cover and simmer over a low heat for 20 minutes, or until the chestnuts are soft but not falling apart.

4.	Add sugar and soy sauce. Season to taste and garnish with parsley before serving. serve with rice or noodles.