✶✶25g (1oz) butter
✶✶2tbsp olive oil
✶✶ 300g (11oz) cubed root veg, such as parsnips, carrots and swede
✶✶250g (9oz) each portobellini and crimini mushrooms, sliced
✶✶ 1 medium onion, sliced
✶✶2tbsp plain flour
✶✶75ml (3floz) sloe gin or Madeira
✶✶750ml (1¼ pint) hot vegetable stock
✶✶ 12 juniper berries, lightly crushed
✶✶2 thyme sprigs
✶✶ 1 bay leaf
✶✶50g (2oz) walnuts, toasted
✶✶2 pieces of orange peel
✶✶250g pack whole cooked chestnuts
✶✶200g (7oz) ready-rolled puff pastry
✶✶ 1 medium egg, beaten
1 Preheat the oven to 170°C (150°C fan) mark 3. Put the butter and 1tbsp oil in an ovenproof casserole. Fry the root vegetables and mushrooms in batches over a medium heat until browned. Remove the veg from the pan and set aside.
2 Add the remaining oil to the pan and cook the onion for 10min until softened. Stir in the flour and…
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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016