StyleNest love this recipe for chestnut and ale pie. With their subtle nutty flavour, chestnuts combine wonderfully with sweet, roasted root vegetables in these mouthwatering meat-free pies.

Serves: 4

Preparation Time: 60 minutes

Cooking Time: 30 minutes

What You’ll Need:

• 20 chestnuts
•  1 tbsp olive oil
•  1 red onion, cut into wedges
•  2 large parsnips, peeled and cut into bite-sized pieces
•  2 large carrots, peeled and cut into bite-sized pieces
•  1 garlic clove, crushed
•  1 tbsp plain flour
•  200ml vegetable stock
•  300ml Southwold Winter Beer
•  1 tbsp chopped fresh sage
•  pinch sugar
•  2 tbsp milk, to glaze

For the pastry:

•  200g plain flour
•  100g chilled butter, diced
•  1 tsp chopped fresh thyme
•  1 medium egg yolk

What To Do:

1.Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Score a cross in the skin of each chestnut. Transfer to a roasting tin and cook for 30 minutes. Set aside.

2.Meanwhile, make the pastry. Put the flour and a pinch of salt in a bowl, then rub in the butter to form breadcrumbs; stir in the thyme. Whisk the egg yolk with 2 tbsp cold water and stir into the breadcrumb mixture. Bring together to form a soft dough, then wrap in clingfilm and chill for 30 minutes.

3.Peel the chestnuts and set aside. Heat the oil in a large saucepan and add the onion, parsnips and carrots. Cover and cook over a medium heat for 10 minutes, stirring often. Add the garlic and cook for a further minute.

4. Stir in the flour and cook for 1 minute. Gradually add the stock and beer, and bring to the boil. Stir in the sage and sugar, reduce the heat, partially cover and simmer for 10 minutes. Season, stir in the chestnuts and cook for a further 5 minutes. Spoon into 4 x 300ml pie dishes and leave to cool.

5. Divide the pastry equally into 4, roll out and use to cover the pies. Trim and crimp the edges and make a small hole in the top of each. Glaze with the milk and bake for 25 minutes, until the pastry is golden.

Recipe from Marks & Spencers.