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Winter Chestnut Hotpot

The recipe below is included in ‘Cookery – In a Changing Climate’ a cookery book which, in addition to tried and tested recipes, includes valuable advice on energy saving using leftovers, and the carbon foot print of different foods.

“Cookery – in a Changing Climate” was issued by Stretton Climate Care, a charity based in South Shropshire. Copies can be obtained by contacting 07528 493181 or info@strettonclimatecare.org.uk

Recipe kindly provided by:
Chris Bland, Proprietor, Acorn Wholefood Cafe,
26 Sandford Avenue, Church Stretton, SY6 6BW
01694 722495
email: alangarner@WSOL.co.uk

WINTER CHESTNUT HOTPOT

Ingredients:

4oz dried chestnuts
2 pints water
Half pound shallots
½ lb Brussels sprouts
¼ lb mushrooms
2 sticks celery
1 tab spoon oil
½ teasp mustard powder
Clove garlic
1 dessert sp soya sauce
2 tab spoons parsley
½ lb carrots

Method:

1. Soak chestnuts in cold water overnight, drain and pressure cook for 10 minutes.
2. Prepare and chop veg.
3. Heat oil, fry onions, celery and garlic
4. Add carrots, mustard powder, and sauté for a few minutes.
5.. Add soya sauce, cooked chestnuts and the liquid they were cooked in. Simmer for 25/30 minutes.
6. Add Brussels sprouts, mushrooms and parsley. Simmer until sprouts are cooked to your liking.
7. Serve with jacket potato or brown rice.

ENJOY !