Chestnut Bourguignon

| Prep time: 10 minutes | Cook time: 25 minutes | Total cook time: 35 minutes |

This is my husband's favourite of all my recipes. It's really rich and the chestnuts add a soft sweetness. Delicious for a cosy night in.

Serves 4

Here's what you'll need:

2 tbsp olive oil

6 shallots, peeled and chopped in half or quarters depending on size

10 baby carrots, trimmed and halved

4 cloves of garlic, peeled

250g chestnut mushrooms, cut in quarters

200 g button mushrooms

2 tbsp of brandy

3 tbsp plain flour

400 ml red wine

300 ml vegetable stock

Dried thyme

2 tbsp tomato purée

4 bay leaves

Cooked chestnuts

Packed of ready to eat Puy Lentils

handful fresh parsley

Here's how you make it:

Heat the oil in a saucepan over a high heat.
Add the shallots and garlic to the pan and cook until beginning to colour, around 4 minutes.
Add the carrots.
Add the chestnut mushrooms along with the button mushrooms and cook for a further 2 minutes.
Add the brandy and cook for a further couple of minutes.
Stir the flour through the mushrooms, then add the red wine. Bring to a vigorous boil for a minute, then add the stock and tomato purée.
Cook over a medium to high heat until a thick, glossy sauce has formed and the mushrooms are just cooked through but not too soft.
Add the chestnuts and puy lentils, cook for a further few minutes to ensure the chestnuts and lentils are warmed through.
Taste and add salt and black pepper as necessary.
Roughly chop the parsley and stir two thirds through the bourguignon.

Serve with a sprinkle of the remaining parsley, mashed potato and greens. Also a real treat with garlic bread.

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