Ingredients

• 170g/6oz dried chestnuts
• soaked in cold water overnight
• 85g/3oz carrots
• cut in half
• 85g/3oz celery
• cut in half
• 85g/3oz leeks
• cut in half
• 1 small onion
• peeled and cut in half
• 1 tsp crushed garlic
• 2 bay leaves
• 2 cloves
• 1 tsp juniper berries
• 1 tsp black peppercorns
• sprig fresh thyme
• sprig fresh parsley
• 2 tbsp sunflower oil
• 570ml/1 pint water
• 570ml/1 pint red wine (check it's suitable for vegans and vegetarians
• not all wine is)
• 2 tsp yeast extract
• such as Marmite
• 2 tbsp cornflour
• 1 tbsp tomato pureé

Directions

• Drain and rinse the chestnuts
• remove the loose skins and discard any chestnuts with suspicious-looking holes.
• Place the chestnuts
• carrot
• celery
• leek
• onion
• garlic
• loose spices and oil in a large saucepan (1.5 litre/3 pint capacity). Fry together until the mixture starts to brown. Add the water and wine
• bring to the boil and simmer with lid on for 1½ hours. The chestnuts should be tender but not fall apart.
• Strain the stock into a clean pan
• pick out the chestnuts and save as a garnish (if desired). Discard the remaining vegetable mixture.
• Mix the yeast extract
• cornflour
• and tomato pureé to a paste with 4 tablespoons cold water and stir into the hot chestnut stock. Bring to the boil stirring frequently. Simmer for 5 minutes
• or until thickened. Serve with a nut roast or your favourite vegetarian or vegan roast.