Shallot, fennel and chestnut casserole

Serves 4 – 6

Olive oil – 2 tbsp
450g shallots – peeled & left whole
450g fennel – roughly chopped
14oz tin of plum tomatoes – liquidised
½ pint red wine
Roughly 225g chestnuts – tinned, vacuum packed or fresh
50ml soy sauce
Some fresh thyme & finely chopped sage leaves

Heat oil in large casserole dish. Add whole shallots and cook for about 20 minutes, until browned and becoming tender. Add fennel, stir, cover & cook for 10 minutes.

Add rest of ingredients & bring to the boil. Simmer for an hour. (The chestnuts should be beginning to fall apart.)