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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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