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Rainbow Chestnut Stew | Veganuary Week 3

Rainbow Chestnut Stew | Veganuary Week 3
Rainbow Chestnut Stew | Veganuary Week 3

This is our beautiful, colourful, winter chestnut stew! It's gorgeous, delicious and super healthy. This is a recipe from week 3 of the Veganuary meal plan! It's gotten a bit chilly recently so this recipe has been perfect for those colder nights. It's packed full of beans, greens and veggies so you're good to go!

Ingredients
Method

Ingredients

  • 150g butternut squash
  • 2 carrots
  • 2 parsnips
  • 2 cloves of garlic
  • 3 sprigs of thyme
  • 1 tbsp of olive oil + 1 tbsp of olive oil
  • 180g peeled and cooked chestnuts
  • 1 leek
  • 6 tbsp olive oil
  • 1 stick of celery
  • 10g sage leaves
  • 100 ml of sherry or dry white wine
  • A few leaves of sage
  • 1 can butter beans
  • 1 tbsp of tomato puree
  • 50g pearl barley
  • 300ml vegetable stock
  • 400g baby leaf spinach
  • Pinch of chilli flakes

Method

  1. 1.

    You will need...

    Large Saucepan | Chopping Board | Knife | Vegetable Peeler | Preheat oven to 180’C | Baking tray lined with parchment paper

  2. 2.

    Peel and roughly chop the carrots, parsnips and butternut squash in to 2cm chunks | Toss with the olive oil and a pinch of salt and pepper | Add the unpeeled garlic cloves and thyme sprigs and place on a lined baking tray | Place the tray in the oven and roast for 25-30 minutes until the veg is tender

  3. 3.

    While the vegetables are roasting, prepare the other ingredients, finely slice the leek and the celery | Pick and roughly chop the sage | Drain and rinse the butterbeans | Crumble the chestnuts

  4. 4.

    In a large heavy-based pan, warm 1 tbsp olive oil add the leek and celery with a pinch of salt and stir until soft and translucent | Add the sage and butterbeans to the pan, fold them in to the vegetables, take the pan off the heat | Take the tray out of the oven | Discard the thyme sprigs from the roasted root veggies | Carefully squeeze the insides of the garlic cloves out of their skins into the pan | Add the roasted vegetables to the pan and stir for 30 seconds | Add the sherry or white wine and tomato puree to the pan and stir for 2-3 minutes to cook off the alcohol

  5. 5.

    Add the pearl barley and stock to the pan | Bring the mixture to the boil, reduce to a simmer for 15 -20 minutes, adding the crumbled chestnuts 5 minutes before the end | The soup is ready when the barley is cooked, but still with a nutty bite

  6. 6.

    Remove from the heat, season to taste and stir through the baby leaf spinach | Serve half immediately and place the leftovers in a sealed container in the fridge to be reheated and served for lunch the following day (make sure the stew is piping hot when you reheart)