Ingredients

• Ingredients 2 Onions (finely sliced) 1 medium butternut squash (peeled, deseeded, and cubed) Boiling water Approximately 400g mixed sliced mushrooms (we used Shitake mushrooms & chestnut mushrooms) 1 medium swede (peeled, cubed) 200g chopped chestnuts (buy peeled, cooked & ready to use) Sea salt (to taste) Small handful of fresh thyme (finely chopped) Handful fresh Tarragon (optional)

Preparation

• Method Heat your favourite oil or cooking fat in a large casserole dish (we used coconut oil – you could also use  rapeseed oil to name a few) Fry the onions for a few minutes until soft and translucent Add the swede, squash, mushrooms and more seasoning to the casserole, and sweat for approximately 10 minutes… until the mushrooms are soft Stir in the fresh thyme and chestnuts, and almost cover the ingredients with boiling water (if unsure best to add less, otherwise the stew will be too thin), add a little more seasoning Once it comes to the boil reduce the heat, cover with a lid and gently simmer for 40-60 minutes Season to taste and serve with fresh tarragon Optional: upgrade with Pulsin’ Pea Protein!