Pappardelle with Turkey and Chestnut Ragu
Fresh pappardelle pasta with organic turkey and chestnuts. This Christmas recipe celebrates real food and sustainable produce from London's Borough Market.
Mushroom and Chestnut Wellington
Mushroom and Chestnut WellingtonServes 6-8
Prep 30 mins
Cook 50 mins
500g fresh spinach
4 tbsp olive oil (or butter if you prefer)
3 large brown onions, peeled and sliced
3 sprigs of thyme
500g chestnut or portobello mushrooms, cleaned and chopped to bite-size
2 garlic cloves, crushed
10g dried
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