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This is a wonderfully hearty and satisfying pasta dish, perfect for a Bonfire Night celebration. Make up double the amount and freeze half for an easy meal over Christmas

Pappardelle with venison sausage, chestnuts and cranberry Serves 4 Preparation time: 10 minutes Cook time: 25 minutes Ingredients 200g fresh chestnuts 2 tbsp olive oil 1 small onion, chopped 1 carrot, diced 1 stick celery, diced 5 or 6 (about 450g) venison sausages, thickly sliced 150ml chicken or game stock 150ml red wine 2 fresh bay leaves 1 tbsp tomato purée 2 tbsp cranberry sauce Salt and freshly ground black pepper 250g good-quality pappardelle pasta • Peel the chestnuts. Pierce each one

with a skewer, then give them a blast in the microwave on high for a minute. The skins should then peel away – if they don’t, just microwave again in bursts of 30 seconds. Do five at a time

• Heat the oil in a large sauté pan and fry the onion, carrot and celery together for three to four minutes until softened. Add the sliced sausages and brown over a high heat • Stir in the stock, wine, bay leaves, chestnuts, tomato puree, cranberry sauce and seasoning and simmer, covered, for 15 minutes, until the meat is cooked through and the liquid reduced. While the sauce is cooking, cook the pappardelle for two minutes in a large pan of boiling water until just tender. Drain the pasta and toss with the sauce. Serve with freshly grated Parmesan Reggiano, or a local hard cheese like Lord of the Hundreds

The WI Cookbook: The First 100 Years (Ebury) and Back in Time for Dinner (Bantam Press) are available now from good bookshops. Visit Mary’s blog at or

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Gastro Magazine Winter 2016  
Gastro Magazine Winter 2016