Chestnut Casserole
225g (8oz) dried chestnuts, soaked and drained 2 tbsp vegetable oil 1 large leek, trimmed and sliced
1 green bell pepper, de-seeded and cut into strips 2 large carrots, cut into matchsticks 3 sticks
celery, sliced 1 green chilli, finely chopped 5cm (2in) piece fresh ginger, peeled and grated 2 tbsp
wholemeal flour 1 tbsp (3 tsp) Marmite 575ml (1 pint) boiling water few blades mace 2 bay leaves
salt and freshly ground black pepper chopped fresh parsley to garnish
Preheat oven to 180C (350F)
Heat the oil in a large flameproof casserole and cook all the vegetables with the chilli and ginger
until soft.
Stir in the flour and cook for a few seconds. Dissolve the marmite in the boiling water and add
gradually to the pan. Bring to the boil, stirring constantly. Add the mace, bay leaves and
chestnuts.
Transfer to the oven and cook, covered, for 45-60 minutes until the chestnuts are tender. Adjust
seasoning and garnish with parsley before serving.