For the filling:
A good drizzle of Yorkshire Rapeseed Oil
1 medium red onion, finely sliced
2 cloves garlic, finely chopped
1 leek around 150g, sliced
250g mushrooms, sliced
1 tsp dried mixed herbs
180g cooked chestnuts, whole
1½ tbsp plain flour
100ml white wine (or swap out with extra stock)
120ml hot vegetable stock
Salt & pepper, to taste
For the crumble topping:
4 slices seeded bread
2 sprigs fresh rosemary, leaves stripped off the stem
A handful of walnuts
Pinch of salt and a twist of black pepper
2 tbsp Yorkshire Rapeseed Oil (or try their Garlic or Smoked Oils)
- Heat a drizzle of Yorkshire Rapeseed Oil in a frying pan over a medium heat. Add the onions and stir for a few minutes until they soften. Add the garlic and continue to stir. Add in the chopped leek, salt, pepper and mixed herbs and stir until it is mixed through. Continue to cook for a few minutes, stirring occasionally to stop the ingredients from sticking or burning.
- Add the chopped mushrooms, and if needed, a drizzle more of oil so the mixture doesn’t dry out. Once the mushrooms begin to look cooked, crumble in the chestnuts and mix everything together thoroughly. Turn up the heat to medium / high and sprinkle over the flour. Mix until it disappears into the ingredients, then pour over the wine. Stir everything through and a sauce will begin to form. Add the stock and continue stirring until there is a thick sauce coating all the ingredients. Check your seasoning and transfer into a baking dish and set aside while you make you crumble topping.
- To make your crumble topping tear the bread into chunks and pop in a food processer along with the rosemary leaves and walnuts. Whizz until breadcrumbs are formed. Drizzle in the oil, season, and whizz again until everything is combined.
- Put the crumble topping over the chestnut mix and gently press down. Bake in a preheated oven at 180C fan for 30 mins until the crumble topping is golden.
- Delicious served with seasonal veg and gravy.