Try this warming recipe using seasonal winter ingredients. Serve with steamed savoy cabbage or courgettes.

 
Serves 2

6oz cooked peeled chestnuts (vacuum packed or tinned)

2oz brown rice

1 small onion finely chopped

1 clove garlic crushed

¼ pint of vegetable bouillon

4oz browncap or button mushrooms

1 inch of root ginger grated

2 tsp soy sauce

2 oz frozen peas

2 oz frozen sweetcorn

1 tbs olive oil 

• Heat the oil in a frying pan and fry the rice for 3-4 minutes. Add garlic and ginger and fry for 30 seconds whilst stirring. Add the onion and cook for 4 minutes more then add the mushrooms. Cook for a further 4 minutes.

• Stir in the bouillon, soy sauce and chestnuts, cover and simmer until the rice is cooked ( about 30 minutes) Stir in the peas and sweetcorn and cook until heated through.