This is a wonderful alternative to the normal gravy that accompanies a roast and is particularly good with game meats.

Ingredients

• 200g frozen peeled chestnuts,
• 1 carrot, cut in half
• 1 stick celery, cut in half
• 1 small leek, cut in half
• 1 small onion, peeled, cut in half
• 1 clove garlic, crushed
• 2 bay leaves,
• 2 cloves,
• 1 tsp juniper berries,
• 1 tsp black peppercorns,
• sprig fresh thyme,
• sprig fresh parsley,
• 1½ tbsp butter
• 600ml water
• 600ml red wine
• 2 tsp yeast extract (e.g. vegemite or substitute with beer stock powder)
• 1½ tbsp cornflour
• 1 tbsp tomato purée

Method

1. Place chestnuts, carrot, celery, leek, onion, garlic, loose spices and butter/oil in a saucepan. Fry together until the mixture starts to brown.

2. Add water and wine, bring to the boil and simmer with lid on for 20-30 minutes. The chestnuts should be tender but not fall apart.

3. Strain stock into a clean pan, pick out chestnuts from vegetables.

4. Discard remaining vegetable mixture. Mix yeast extract, cornflour, and tomato purée to a paste with 4 tbsp cold water and stir into the hot chestnut stock.

5. Bring to the boil stirring frequently; add the reserved chestnuts and simmer for 5 minutes until thickened.