• 50g Butter
  • 1tsp Olive oil
  • 200g Banana shallots, peeled and cut in half through the root
  • 500g Chestnut mushrooms, quartered
  • 1 Garlic clove, crushed
  • 2 Bay leaves
  • 2 Rosemary sprigs
  • 750g Vegetable stock
  • 150ml Dry sherry (Or white wine, or extra stock)
  • 300g Cooked chestnuts, halved
  • 400g Savoy cabbage, finely sliced
  • 1tbsp Butter softened
  • 1tbsp Plain flour
  • 1tbsp Dijon mustard
  • 1 Handful of flatleaf parsley, chopped
  • Salt and freshly ground black pepper


  • STEP 1

    Heat the butter and olive oil in a large saucepan and fry the shallots over a medium-high heat for 10 minutes until lightly browned, stirring occasionally so they colour evenly.

  • STEP 2

    Reduce the heat a little and add the mushrooms, garlic, bay leaves and rosemary, and season with salt and pepper.

  • STEP 3

    Stir-fry for a further four or five minutes until the mushrooms are soft.

  • STEP 4

    Pour in the stock and sherry, if using, and stir through the chestnuts.

  • STEP 5

    Bring to a gentle simmer and cook, uncovered, for 25-30 minutes until the shallots are soft and the sauce reduced a little. Add the cabbage, pushing it under the liquid, and cover with a lid or snug fitting piece of foil.

  • STEP 6

    Cook for a further five minutes until the cabbage is just cooked but still with a little bite.

  • STEP 7

    Meanwhile, mix the flour, softened butter and mustard to a paste in a small glass. Once the cabbage is cooked, stir this paste through until it dissolves, then simmer for a few minutes until the sauce has thickened. Stir through the parsley, and taste to check the seasoning.

Recipe by Genevieve Taylor