Lets begin …

… with what my idea of a fab veggie dish is and for those, like me, who don't want their food to resemble and have the texture of meat.

Autumn is on its way – my favourite season. Autumn makes me think of chestnut mushrooms with their wonderful depth of flavour - a perfect combination of earthiness complimenting the sweetness of the chestnuts in this recipe.

I want to serve dishes similar in appearance for both meat eaters and veggies too – everyone is the same, but different if you get my drift. The best example I can give you is a Shepherd's Pie – on the same table would be The Shepherdess – a veggie version of the same. Here's my take, two different ways.

The Shepherdess

or Mushroom and Chestnut pie

Serves 4

500g chestnut mushrooms, quartered

180g vac pac chestnuts, quartered

1 medium onion, finely chopped

celery salt and black pepper

a generous pinch of dried tarragon

3 cloves of garlic paste

a glug of dry sherry or red wine – 15ml approximately

2 tbsp rapeseed oil

30g butter

2 tbsp balsamic vinegar

300ml double cream

Heat the oil in a large frying pan over a medium-low heat. Add the onion and garlic paste, season with celery salt and black pepper and cook until the onion has softened and begins to colour, 5 - 10 minutes. Add the mushrooms, season again then add the tarragon and butter and cook for 5 minutes, turning the mushrooms so that they are covered in the oil and butter. Add the dry sherry (or red wine) and reduce so that the mushrooms absorb the flavours. Add the chestnuts and balsamic vinegar and mix well until reduced and syrupy. Add the cream, bring to the boil and then reduce and simmer for 5 minutes so that it reduces a little and thickens.

Next up …The Shepherdess photos.