Chestnut Stew

Ingredients

• 200 g chestnuts (either canned or frozen)
• 1/2 liter hot vegetable stock
• 5 potatoes, scrubbed and chopped (good for mashing)
• 1 sweet potato, scrubbed and chopped
• 6 tomatoes, chopped
• 2 onions, chopped
• 1 carrot, chopped
• 125 g chopped cauliflower
• 125 g frozen peas
• 1 yellow pepper, cored, deseeded and chopped
• 1 red pepper, cored, deseeded and chopped
• 1 small courgette, chopped
• 6 sprigs fresh rosemary, woody stalks removed and chopped finely
• 1 tablespoon olive oil
• 1 tablespoon chopped dates
• 1 tablespoon yeast extract
• 1 tablespoon balsamic vinegar
• 1 teaspoon tbsps blackstrap molasses
• 1 teaspoon carob powder
• 1 tablespoon cornflour
• 1 tablespoon tomato puree
• 1 1/2 tablespoons orange juice
• 125 ml apple sweetened fortified soya milk
• 125 ml rapeseed oil
• 1 tablespoon lime juice
• 1 tablespoon chopped parsley
• 1 teaspoon instant bouillon granules
• 1 teaspoon mustard
• 1 garlic clove, chopped
• sea salt
• fresh ground black pepper
• to serve
• crispy salad leaves
• to garnish
• rosemary sprig