This afternoon I set out to tidy my kitchen cupboards. Only two minutes into the task, I came across some cooked chestnuts and jarred artichokes. With nothing planned for dinner, I decided to make something warming and delicious.
There’s two things I love about winter eating. Pots full of delicious casserole and woody, winter herbs that make your kitchen smell like home. In this casserole, I used vac-packed chestnuts that were left over from Christmas and half a jar of artichoke hearts, along with some fridge essentials to make this satisfying winter warmer.
I love the texture of almost waxy chestnuts to give bite to a dish, especially teamed with savoury artichokes and a winter-herb sauce full of rosemary and thyme. I’m going to serve this up with roasted potatoes and some seasonal steamed purple sprouting broccoli and make the most of winter’s delights.
Chestnuts are not just for Christmas.
Serves 2 generously
1 tbsp olive oil
1 onion, chopped roughly
1 carrot, chopped roughly into rounds
1 celery stick, chopped finely
3 cloves of garlic, crushed
200g cooked chestnuts, halved roughly
2 tbsp jarred artichokes, drained of oil and torn
2 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
1 can of chopped tomatoes
1 tsp Marmite
2 handfuls of kale, stalks removed
Pinch of sea salt and pepper
1. In a pan, heat the olive oil and onion over a medium heat and cook for 2 minutes. Add the carrot, celery and garlic and cook for a further 2 minutes until the vegetables are starting to soften.
2. Add the chestnuts, artichokes, rosemary and thyme then pour in the chopped tomatoes. Spoon in the Marmite and stir thoroughly. Place a lid on the pan, reduce the heat to low-medium and cook for 20 minutes, stirring occasionally.
3. Add the kale, stir through and cook for further 10 minutes until the kale has wilted. Season with sea salt and pepper to taste.