Roasted Root Veggies, Chestnuts and Grains with Apple & Cider Brandy Chutney

Roasted root vegetables with chestnuts: A deliciously festive, make-ahead vegetarian centrepiece that brings seasonal flavours and irresistible textures to the Christmas table. Sweet, caramelised root vegetables are paired with nutty grains and buttery chestnuts, creating a hearty, colourful dish, finished with generous spoonfuls of Tracklements Apple & Cider Brandy Chutney.

Serves: 6-8 as a starter, or 4 as a main with a green veg
Prep: 30 mins
Cook: 1 hour 10 mins

Ingredients:

• 2 medium parsnips, peeled and thinly sliced
• 2 medium beetroots, peeled and thinly sliced
• 2 medium potatoes, peeled and thinly sliced
• 200g butternut squash, peeled and thinly sliced
• 2 tbsp olive oil
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1tbsp fresh thyme, plus extra to garnish
• 200g cooked green or Puy lentils
• 150g cooked chestnuts, roughly chopped
• 4 tbsp Tracklements Apple & Cider Brandy Chutney
• Salt and pepper, to taste
• 50g grated mature vegetarian cheddar or vegan alternative (optional for topping)

Method:

1. Heat the oven to 200°C/180°C fan/gas 6.
2. Prep the veggies: slice the parsnips, beetroots, potatoes, and squash into thin rounds approx. the thickness of a pound coin (around 3-4mm). Use a mandolin, if you have one, for even slices.
3. Make the lentil-chestnut base: heat 1 tbsp olive oil in a pan over a medium heat, add the onion and garlic and sauté for 6-8 mins until soft.
4. Stir in the thyme, lentils, chopped chestnuts and Apple & Cider Brandy Chutney and cook for 2-3 mins adding 5 tbsp water.
5. Assemble the tart: grease a 23cm round ovenproof dish and spread the lentil-chestnut chutney mixture evenly over the base.
6. Starting at the outer edge, arrange the slices of vegetable, layering and overlapping, in a circular pattern pushing them lightly into the base to hold them in position. Tuck the remaining slices into the centre to fill the dish.
7. Brush lightly with olive oil and sprinkle with a little salt and freshly ground black pepper.
8. Cover with foil and bake on the top shelf for 40 mins until the vegetables are just tender then remove the foil, sprinkle with cheese (if using) and bake at the top of the oven for another 20 minutes until golden and tender.
9. Scatter with extra thyme, to serve.

Tracklements Apple & Cider Brandy Chutney RRP £4.10 for 270g, Tracklements Fresh Chilli Jam RRP £4.10 for 210g are available from Sainsbury’s stores, fine food delis and farm shops nationwide and online at www.tracklements.co.uk. Fresh Chilli Jam is also available from Waitrose stores.