Chestnut & cranberry casserole

Serves 6

This has long been a favourite at my Christmas demonstrations and the main ingredients, the cranberries and chestnuts, can be bought frozen. It is a fabulous addition to the festive buffet and is great with cold ham and turkey, or with boiled rice as a vegetarian main course.

  • 1 red and 1 green pepper
  • 2 onions or leeks
  • 3-4 sticks celery
  • 2 cloves garlic
  • 1 tbsp oil
  • 500g frozen peeled and cooked chestnuts
  • 100g dried cranberries or 300g frozen or fresh berries
  • 200ml vegetable stock
  • 1-2 tbsp soy sauce
  • 1-2 tbsp Demerara sugar
  • Freshly chopped parsley
  1. Prepare the vegetables. Cut the peppers into 2cm dice; dice or slice the onions or leeks and celery into 1cm pieces and finely chop the garlic.
  2. Heat a large covered flameproof casserole or pan, add the oil, the onions or leeks and celery, stir, then cover and cook over a low heat for 10 minutes, stirring once or twice. If you are using leeks cook them very slowly so that the green parts do not brown as they really don’t then taste so good.
  3. Add the frozen chestnuts and stir over a high heat until the frost has gone from them. Then add the garlic and peppers, cranberries and stock. Bring to the boil, cover again and simmer for a further 10 minutes.
  4. Add the soy sauce and sugar, and a little more soy sauce if necessary. Stir in the chopped parsley and serve immediately.

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