Chestnut Bourguignonne pie

A luxurious, warming pie. Serve with fresh green vegetables and roast potatoes. Serves 4.

Take 100g dried chestnuts (pre-soaked as per instructions on the packet) or 400g roasted whole chestnuts and put them in a pan with 2 bay leaves, 1 sprig fresh rosemary 150ml red wine and 300ml stock. Cover and boil for 50 minutes. Then drain, but reserve the liquid.

Fry 8 shallots or 1 onion (chopped) in 25g margarine until brown. Add 75g button mushrooms (sliced) and cook for another 4 minutes. Add the chestnuts, another 60ml red wine and the reserved liquid. Simmer for 20-30 minutes. Stir in 2 tsp Dijon mustard, 2-3 tbsp tamari, a handful of fresh parsley (chopped) and some black pepper. Cook for another 5 minutes. Move to an ovenproof dish and add a puff pastry top and cook for 20 minutes at 200/400/GM 6.