Vegetarian Cassoulet

It is the time of year for chestnuts and if not roasted over an open fire as song and tradition has it, ( we have tried that in the past but they usually burnt)  they are very good in this dish. The original uses dried chestnuts but ready cooked ones are now easy to find. My mother used to be boiling and skinning chestnuts from raw on Christmas Eve, a lengthy process, to make stuffing for the turkey - now you can just take the wrapping off or open the tin.

A tasty throw it all in casserole like this is perfect especially for pre or after Xmas excess, whether you are a vegetarian or not.

Vegetarian Cassoulet

For 2 hearty or 4 small portions

1 tin white beans - cannellini, haricot or even butter
4 tbsp tomato puree
1 medium onion studded with cloves - we find 2/3 is enough
1 good pinch dried oregano
1 good pinch dried thyme
2 bay leaves
1/2 head fennel or 3/4 celery sticks, finely chopped
8 oz mushrooms, button or otherwise
1 large tomato (or 2 small) chopped
1 tbs dark brown sugar
1 and 1/2 tsp salt
4 oz dried chestnuts soaked overnight - or a quantity/packet/tin of ready cooked ones
Black pepper
1/4 pint olive oil

Put all the ingredients into a dish with a lid, pouring the oil over last.

Cook at 180/ No 4 for one and half hours, stirring once and tasting before serving with a green veg or just as it is.