Roasted chestnut autumn stew

Roasted chestnut autumn stew

Its chestnut time, and as well as enjoying them on their own, why not have a go at making this delicious warming autumn stew.

– 1 medium onion
– 1/2 fennel bulb
– 1/2 leak
– 2 cloves of garlic
– 1 can of butter beans
– 20 chestnuts
– 4 rashes of smoked bacon
– 1 cup of vegetable stock
– A pinch of pepper
– A teaspoon of cummin seeds
– 2 tablespoons of creme fraiche
– A sprinkle of parsley

Firstly, prepare your chestnuts by making a small slit in the shell of each and roast in the oven at 180c for 20 minutes. Meanwhile prepare your bacon by chopping into small pieces as desired and frying until crisp, then set aside. Chop the onion, fennel and leak (not too finely as they will provide texture) and fry gently in some butter for a couple minutes. Crush and chop the garlic and add to your saucepan. Gently fry for 7-8 minutes and then add the pepper, vegetable stock, cummin seeds and most of the butter beans – keep a couple tablespoons back. Crush the butter beans you’ve saved with the back of a spoon and add to the mix to help thicken it. The chesnuts should be ready by now, remove them from the oven, de-shell, cut each chestnut into thirds and add to the mix. Heat for 3-4 minutes and its ready to enjoy. Served here with a dollop of creme fraiche and a sprinkle of parsley.

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