Add garlic, chestnuts and chopped mushroom stems and sauté for two minutes or until mushrooms are juice. Remove from heat. Stir bread crumbs and parsley into stuffing mixture.

Each serving provides 406 kcal, 11g protein, 35g carbohydrates (of which 10g sugars), 23.5g fat (of which 5g saturates), 6g fibre and 0.7g salt.

MAKE AHEAD: The chestnuts can be peeled then refrigerated in an airtight container for up to 3 days. The mushrooms can be prepared 2 days in advance and reheated on the stovetop or in the microwave.

2 tbsp butter 1 cup chopped onions 4 cups chopped mixed mushrooms 1 100 g package vacuum-packed chestnuts, chopped 1/4 cup whipping cream Salt and freshly ground pepper Garnish ...

Poach on a very low simmer for ten minutes or until tender. Chop the mushrooms and melt the butter in the sauté pan. Saute the mushrooms with 1 tsp sea salt, chopped sage and freshly cracked pepper.

250g chestnut mushrooms, cleaned and roughly chopped, one kept whole for garnish 300g vac-packed chestnuts, ready peeled and cooked 1 heaped tsp fresh thyme leaves, picked from the stems 2 tbsp ...

Mushroom, chestnut and squash filo pie by Dr Rupy Aujla This delicious veggie pie was made to be shared with family and friends, especially good with vegetarian gravy or served cold with salad.