Chestnut and mushroom bourginon Rich chestnuts and mushrooms make this a hearty veggie alternative to a classic Bourginon. Serve with creamy mash for a warming winter dinner. Ingredients (serves 6) 2 tablespoons of oil (preferably olive, but vegetable is fine) 2 onions, chopped 5 large carrots, sliced into medium thickness rounds 2 teaspoons chopped garlic/garlic puree 600 grams mushrooms (brown chestnut, button or a mix of both), quartered 400 grams borlotti beans (drained and well rinsed) 200 grams peeled and cooked chestnuts 2 1⁄2 tabslepoons of flour (can be substituted with gluten-free) 4 tablespoons nutritional yeast flakes (optional) 300 millilitres red wine (can be replaced with tomato passata) 150 - 200 millilitres boiling water 2 teaspoons vegetable stock powder 2 tablespoons tomato puree Sea salt and cracked black pepper 2 large handfuls fresh parsley (or 2 teaspoons of dried) Method Heat the oil in a large frying pan or casserole dish. Peel and chop the onions and add to the pan with the garlic and carrots (rounds). Clean and cut the chestnut mushrooms into quarters and clean the button mushrooms. Add to the pan and cook for 2 minutes. Sprinkle the flour onto the mushrooms and onions and stir in until dissolved, add the red wine or passata, chestnuts and the borlotti beans. Bring to a vigorous boil for a minute, then add the water (start with 150 millilitres), stock powder and tomato purée. Cook over a medium to high heat until a thick, glossy sauce has formed, the mushrooms are just cooked through but not too soft and the chestnuts and beans are hot. Add the nutritional yeast flakes. You may need to add water at this stage if you find the sauce too thick. Taste and add salt and black pepper as necessary. Roughly chop the parsley and stir two thirds through the bourguignon, then plate up and sprinkle over the remaining parsley. To serve Serve with creamy mash, bread or rice and green vegetables. Make sure your creamy mash has a good dollop of butter, cream or olive oil to increase the healthy fats in this dish. By Meleni Aldridge. Hard core want more? Check out our guide to eating seasonally.