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Chestnut and mushroom casserole

Serves 4

4 outer stems from 1 head of celery
2 large carrots
2 large leeks
2 tbls olive oil
1 large onion, peeled and chopped
225g/8oz field or button mushrooms
2 garlic cloves, crushed
1 x 250g/9oz can whole chestnuts
2tbls plain flour
good sprig of thyme
150ml/5fl oz red wine
1 tsp vegetable stock concentrate
2 tbls soy sauce
salt and freshly ground black pepper
chopped fresh parsley

Wash, trim and slice the celery. Put it into a saucepan with 600ml/1 pint of water and bring to the boil. Scrape and slice the carrots; wash, trim and slice the leeks. Add all these to the pan. While the vegetables simmer away, heat the oil in another pan and fry the onion for 5 minutes. Slice the mushrooms and add to the onion, along with the garlic. Stir and cook for 5 minutes. Add the chestnuts to the onion mixture, then stir in the flour and cook for 2 minutes. Tip in the vegetables from the other pan, with their water.

Add the thyme, wine, stock concentrate, soy sauce and seasoning. Simmer gently until all the vegetables are tender. This may take only 10 minutes, but if you have time to cook it for longer - up to 45 minutes - the flavours will improve. Serve sprinkled with chopped parsley.

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