Instructions: 1. Pre-heat the oven to 200 C/400 F/Gas Mark 6. Place the soaked chestnuts, herbs and 5floz of wine in a saucepan with vegetable stock to cover and cook until just tender, approximately 50-60 minutes.

2. Drain the chestnuts, reserving the liquid.

3. Melt the butter in a frying pan and saute the onions until lightly browned.

4. Add the mushrooms and cook for a further 4-5 minutes.

5. Add the chestnuts, the remaining red wine and sufficient chestnut cooking liquor to cover.

6. Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little.

7. Stir in the mustard, tamari and black pepper to taste. Cook for a further 5 minutes.

8. Check seasoning and consistency and adjust as necessary.

9. Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place on top of filling.

10. Bake for about 20 minutes until golden.

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