Ingredients
- 1 pouch of Merchant Gourmet Puy Lentils
- 50g Merchant Gourmet Chestnut Purée
- 50g Merchant Gourmet Chestnut Stuffing
- 8 Merchant Gourmet Whole Chestnuts, roughly chopped
- 1 small onion, finely diced
- 2 cloves garlic (crushed)
- Pinch of dried thyme
- 6 Sun-dried Tomatoes, finely chopped
- 2 tsp dijon mustard
- 2 tsp cider vinegar
- A handful flat leaf parsley, roughly chopped
- 1 tbsp rapeseed oil
- Salt and pepper
- 1 banana shallot, finely diced
- 15g Merchant Gourmet Dried Porcini Mushrooms
- 350ml boiling water
- 50ml white wine, optional
- ½ tsp ground arrowroot
- Salt and pepper
- 1 tbsp rapeseed oil
For the gravy:
Instructions
- Start with the Lentil and Chestnut Bake. Heat the oil in a sauté pan and cook the onion and thyme with a pinch of salt until soft, about 10 minutes. Add the garlic cook for a minute more.
- Add the lentils, all the chestnut elements and sun-dried tomatoes. Mix well, heat through, and add a splash of water if the mixture looks too dry. Be careful not to make it too wet or the mix will break up as it bakes. Season with the mustard, vinegar, salt and pepper, stir through the parsley.
- Pack the mix into a 1lb loaf tin lined with parchment. Chill for at least an hour or up to 24 hours before baking. Once ready to cook, bake in a preheated oven at 180°c for 20 minutes or until hot.
- Whilst baking make the gravy. Pour the boiling water over the mushrooms, leave to soften for 25-30 minutes whilst softening the shallot in the rapeseed oil. Finely dice the soaked mushrooms add to the shallot, fry gently for a 3-4 minutes. If using the wine, pour in, reduce to a couple of tablespoons. Strain the mushroom water into the pan, bring to the bubble, simmer for 5 minutes. Season with salt and pepper.
- It’s up to whether you strain the shallot and mushrooms, if so sieve into a small saucepan. Slacken the arrowroot with water, mix into the gravy, warm through until thickened. Keep warm.
- Turn the the lentil and chestnut bake onto a board, cut in two and serve with gravy.
Good to know!
Serve alongside roast carrots, braised celery and purple sprouting broccoli for a delicious veggie roast.
