Mushroom & chestnut muffins

Makes 4 large muffins

These are a wonderful winter treat, full of energy and great tastes. While this is the perfect festive alternative for vegetarians, meat lovers should not overlook this recipe. Smaller versions of these make a superb stuffing to serve with the turkey.

Preparation time: 15 minutes
Cooking time: 25 minutes

What do you need?

25g butter
1 large onion, peeled and finely diced
1 eating apple, cored and chopped
1 tablespoon Dijon mustard
7 medium slices Brace’s wholemeal bread, turned into breadcrumbs
100g cooked chickpeas
100g cooked chestnuts
100g mushrooms, chopped
2 cloves garlic, peeled and chopped
1 small bunch sage, leaves removed and chopped
1 tablespoon sherry – optional
1 free-range egg
Sea salt
Freshly ground black pepper

Sauce:

1 small onion, peeled and sliced
1 eating apple, cored and sliced
25g butter
A few sage leaves, chopped
1 teaspoon Dijon mustard
150ml vegetable stock
1 teaspoon Greek yoghurt

Garnish:

Cranberry sauce
Sage leaves

Let's make it

Preheat the oven to gas mark 6, 200c, 375f.
Melt the butter in a pan, add the onion and cook until soft. Add the apple and cook for two minutes.
Stir in the mustard, chickpeas, mushrooms and cover with a lid. Cook for three minutes and then add the chestnuts, garlic, sage and sherry.

Now stir in the breadcrumbs, taste and season with sea salt and a good twist of ground black pepper. Remove from the heat, add the egg and mix well to combine all the ingredients.

Lightly oil four large muffin tin cases. Divide the mixture between them and bake in the oven for 20 minutes, until golden.

Meanwhile, make the sauce. Melt the butter in a pan, add the onion and cook over a moderate heat until soft.
Add the slices of apple and cook until slightly softened. Stir in the mustard and sage, pour in the stock, bring to the boil and then simmer for five minutes.
Finally, stir in the Greek yoghurt.

To serve, place a muffin on each plate. Top with a little cranberry sauce and a couple of sage leaves, spoon some of the sauce around the muffin and serve with seasonal vegetables.