Chestnut & Stout Hotpot
Rich and savoury and autumnal
4 oz dried chestnuts
10 oz shallots, peeled
2 carrots, halved and sliced
2 tbls vegetable oil
1 tbls wholegrain mustard
1 tsp dried thyme
1 bay leaf
12 oz closed cup mushrooms, whole
200 ml stout
salt and pepper
Soak the chesnuts for 12 hours or over night. Boil them for 40-50 mins.
Fry shallots whole in 1 tbls oil over a high ligth, so they brown. Turn the light down and add carrots, thyme, mustard, salt and pepper. Saute for 5-10 mins, then add the stout and a couple tbls of the chestnut cooking water.
Transfer to a cassarole. Put in the oven on gas mark 5 for 1 1/2 hours altogether.
After half an hour or so, briskly fry mushrooms in remaining oil til browned. Stir into cassarole and continue to cook.
Serve with new potatoes and roast parsnips, lots of lightly steamed greens, and a few more bottles of stout.