Chestnut Stew

Directions

1. 1
   Boil the potatoes and sweet potato separately until soft - about 25 minutes each.Meanwhile boil the chestnuts for 20 minutes in the stock.Saut the rosemary, remaining vegetables, dates, yeast extract and tomatoes in the olive oil.
2. 2
   Add this to the chestnuts and their juice (which should be mostly soaked up by now) and simmer for about 15 - 20 minutes.
3. 3
   Heat the soya milk then using a hand-blender (rather than a whisk) blend it with the oil. Once the oil and soya milk are blended, blend in the lime juice (to emulsify the oil and soya milk).
4. 4
   Drain the potatoes and mash them with 3 tablespoons soya milk mixture, parsley and some salt and pepper.Blend the remaining soya milk mixture with mustard, bouillon mix, and the garlic clove.
5. 5
   Mix together the balsamic vinegar, black strap molasses, carob powder, corn flour, tomato puree, and orange juice to make a paste.
6. 6
   Add to the chestnuts and vegetables whilst stirring over a low heat until the sauce thickens.Divide the mixture into six 12 cm / 4" - 5" pots then cover with a layer of mashed potato, and finally top with the 'cheesy' sauce.
7. 7
   Place in a preheated oven 180C (350F) Gas Mark 4 for about 20 minutes until the topping goes bubbly and golden.Alternatively make 6 stacks of the potato coated with the sauce and grill them for 10 minutes to serve separately with the hot stew.