Name: Chestnut, mushroom and savoy cabbage stew
Yield: Serves 4-6, freezes well
Ingredients: 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

Ingredients

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

Method

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.