Ingredients
| 1 tablespoon butter | |
| 100g pearled spelt | |
| 8 whole peeled chestnuts (tinned or vacuum packed are fine, but not water chestnuts) | |
| 600ml roasted winter stock | |
| 100g fresh shiitake mushrooms | |
| 100g oyster mushrooms | |
| 100g straw mushrooms |
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Instructions
| 1. | Melt the butter in a medium pot over a moderate heat. |
| 2. | Add the spelt and stir for 4-5 minutes until lightly toasted. |
| 3. | Add the chestnuts and stir. |
| 4. | Add the stock, bring to a simmer and cook for 30 minutes. |
| 5. | Remove the stalks from the mushrooms, cut the shiitake and oyster mushrooms in half and separate the straw mushrooms. |
| 6. | Once the spelt becomes al dente, add the mushrooms to the simmering broth and cook for 5 minutes. |
| 7. | Remove from heat and season lightly with salt and black pepper. Serve immediately. |
Food styling, recipes & photography David Neville