Instructions: 1. Heat the oil in a saucepan, add the parsnips and fry until soft.

2. Add all the remaining vegetables, except the leeks and chestnuts and continue cooking on a medium heat for 5 minutes.

3. Combine the sauce ingredients, then add to the vegetables.

4. Transfer to a casserole dish and cook in a preheated oven for 45 minutes at 200 C/400 F/Gas Mark 6, then add the leeks and chestnuts and cook for a further 15 minutes.

5. Remove the casserole from the oven, cover with potato slices and brown under a hot grill. Serve with pickled red cabbage.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.