Baked autumn vegetables in a warm chestnut broth recipe
 Autumn vegetables are cooked in horseradish butter and served in a comforting chestnut broth, topped with crisp baked greens. 200g/7oz salted butter2 garlic cloves, finely chopped2.5cm/1in fresh horseradish, finely gratedpinch fine sea saltpinch unrefined caster sugar1 carrot, cleaned and roughly chopped1 parsnip, roughly chopped¼ celeriac, peeled and roughly chopped1 red onion, roughly chopped2 extra-large Jerusalem artichokes, washed and roughly chopped2 baby beetroots, washed, topped and tailed and roughly chopped¼ red kuri squash, seeds removed, roughly chopped 200g/7oz salted butter 2 garlic cloves, finely chopped 2.5cm/1in fresh horseradish, finely grated pinch fine sea salt pinch unrefined caster sugar 1 carrot, cleaned and roughly chopped 1 parsnip, roughly chopped ¼ celeriac, peeled and roughly chopped 1 red onion, roughly chopped 2 extra-large Jerusalem artichokes, washed and roughly chopped 2 baby beetroots, washed, topped and tailed and roughly chopped ¼ red kuri squash, seeds removed, roughly chopped 50g/1¾oz spigarello, roughly chopped50g/1¾oz kale, roughly chopped1 tbsp extra virgin rapeseed oilpinch fine sea saltpinch unrefined caster sugar 50g/1¾oz spigarello, roughly chopped 50g/1¾oz kale, roughly chopped 1 tbsp extra virgin rapeseed oil pinch fine sea salt pinch unrefined caster sugar 180g/6oz cooked chestnuts (either tinned or vacuum-packed)400g/14oz full-fat milk25g/1oz unsalted butter10g/⅓oz muscovado sugar10g/⅓oz molasses5g/⅛oz fine sea salt 180g/6oz cooked chestnuts (either tinned or vacuum-packed) 400g/14oz full-fat milk 25g/1oz unsalted butter 10g/⅓oz muscovado sugar 10g/⅓oz molasses 5g/⅛oz fine sea salt 24 red grapes, halved1 tbsp white balsamic vinegar4 tbsp smoked rapeseed oil8 sprigs lemon thyme, leaves picked 24 red grapes, halved 1 tbsp white balsamic vinegar 4 tbsp smoked rapeseed oil 8 sprigs lemon thyme, leaves picked Method To make the baked autumn vegetables, preheat the oven to 190C/170C Fan/Gas 5. Warm the butter in a pan and add the garlic and horseradish. Mix well and remove from the heat. Place the vegetables in a large bowl and season lightly with salt and sugar, then drizzle over the garlic and horseradish butter.Line a roasting tray with kitchen foil so that it comes up and over the sides of the tray. Scatter the vegetables in the tray in a single layer (cut-side down, which helps them absorb the butter). Top with another layer of foil and seal the top and bottom layer to trap the steam. Place in the oven to cook the vegetables until completely tender, but still holding their shape: this will take about 45 minutes.Carefully open up the foil so that the vegetables are now exposed, then return to the oven for another 5–10 minutes to brown.Meanwhile, toss the spigarello and kale with the oil, salt and sugar in a separate baking tray and bake in the oven until crisp (about 8–10 minutes, but keep an eye on it as the greens can easily brown.Remove both trays from the oven: the autumn vegetables should be tender, buttery and golden-brown and the leaves crisp. Keep warm.To make the chestnut broth, bring everything to a simmer with 300g/10½oz of water and cook for 5 minutes. Leave to cool slightly and then blend in a blender or food processor until smooth.To assemble, put the grapes in a small bowl and drizzle over the white balsamic vinegar and smoked rapeseed oil. Put the vegetables into a large warm bowl and drizzle over the juices from the roasting tray.Divide the vegetables between 4 plates, scatter the lemon thyme over the vegetables, and top with the flavoured grapes, then scatter over the crisp leaves. Drizzle some broth over the top and serve. To make the baked autumn vegetables, preheat the oven to 190C/170C Fan/Gas 5. To make the baked autumn vegetables, preheat the oven to 190C/170C Fan/Gas 5. Warm the butter in a pan and add the garlic and horseradish. Mix well and remove from the heat. Warm the butter in a pan and add the garlic and horseradish. Mix well and remove from the heat. Place the vegetables in a large bowl and season lightly with salt and sugar, then drizzle over the garlic and horseradish butter. Place the vegetables in a large bowl and season lightly with salt and sugar, then drizzle over the garlic and horseradish butter. Line a roasting tray with kitchen foil so that it comes up and over the sides of the tray. Scatter the vegetables in the tray in a single layer (cut-side down, which helps them absorb the butter). Top with another layer of foil and seal the top and bottom layer to trap the steam. Place in the oven to cook the vegetables until completely tender, but still holding their shape: this will take about 45 minutes. Line a roasting tray with kitchen foil so that it comes up and over the sides of the tray. Scatter the vegetables in the tray in a single layer (cut-side down, which helps them absorb the butter). Top with another layer of foil and seal the top and bottom layer to trap the steam. Place in the oven to cook the vegetables until completely tender, but still holding their shape: this will take about 45 minutes. Carefully open up the foil so that the vegetables are now exposed, then return to the oven for another 5–10 minutes to brown. Carefully open up the foil so that the vegetables are now exposed, then return to the oven for another 5–10 minutes to brown. Meanwhile, toss the spigarello and kale with the oil, salt and sugar in a separate baking tray and bake in the oven until crisp (about 8–10 minutes, but keep an eye on it as the greens can easily brown. Meanwhile, toss the spigarello and kale with the oil, salt and sugar in a separate baking tray and bake in the oven until crisp (about 8–10 minutes, but keep an eye on it as the greens can easily brown. Remove both trays from the oven: the autumn vegetables should be tender, buttery and golden-brown and the leaves crisp. Keep warm. Remove both trays from the oven: the autumn vegetables should be tender, buttery and golden-brown and the leaves crisp. Keep warm. To make the chestnut broth, bring everything to a simmer with 300g/10½oz of water and cook for 5 minutes. Leave to cool slightly and then blend in a blender or food processor until smooth. To make the chestnut broth, bring everything to a simmer with 300g/10½oz of water and cook for 5 minutes. Leave to cool slightly and then blend in a blender or food processor until smooth. To assemble, put the grapes in a small bowl and drizzle over the white balsamic vinegar and smoked rapeseed oil. Put the vegetables into a large warm bowl and drizzle over the juices from the roasting tray. To assemble, put the grapes in a small bowl and drizzle over the white balsamic vinegar and smoked rapeseed oil. Put the vegetables into a large warm bowl and drizzle over the juices from the roasting tray. Divide the vegetables between 4 plates, scatter the lemon thyme over the vegetables, and top with the flavoured grapes, then scatter over the crisp leaves. Drizzle some broth over the top and serve. Divide the vegetables between 4 plates, scatter the lemon thyme over the vegetables, and top with the flavoured grapes, then scatter over the crisp leaves. Drizzle some broth over the top and serve.