Chestnut Bean Bake

individual portion
dairy free

this needs to be turned upside down after cooking, placing a dish over the oven dish and tuning the whole thing over, carefully as there is nothing holding the Bake together
also the ground spices need to be less as the Chestnut does not mix with the other ingredients but forms a base

187.5g tinned Butter Beans
40g toasted flaked Almonds
10ml Almond extract
30ml Sunflower Oil
200g Tenderstem Broccoli, stems sliced into more or less even shaped chunks, halved if large and parboiled 5min, florets and leaves set aside
3 Albumen
200g Chestnut Puree eg Merchant Gourmet
generous pinch each of nutmeg(gr) and pepper(gr)
1tsp ground cinnamon
350g Chestnut Mushrooms, stems levelled with cap, cap sliced medium

Preheated oven to 190°C

BEAN BAKE (10min)
In a bowl stirred together the first three ingredients
Placed in oven dish 21x16x6cm lined with parchment paper
Baked about 10min

CHESTNUT PUREE (5min)
In small frypan fried the Chestnut puree gently with 5ml Sunflower Oil and the ground spices for 5min
Let cool before adding to a jug with 3 Albumen
Blended with a hand blender until very smooth

MUSHROOMS (15min)
In large frypan fried the Mushrooms in 15ml Sunflower Oil for 15min until just well cooked

BROCCOLI (10min)
In medium large frypan fried both the stems and florets of Broccoli in 10ml Sunflower Oil for 10min
5min before the end added 60ml hot water
fried until just well cooked and softened

CHESTNUT BEAN BAKE (20min)
Spread the Broccoli on the Butter Beans
the Mushrooms on the Broccoli
and the Chestnut mixture on top
shaking it to level out
Baked 20min

complete protein 26.3g
saturated fats 6.6g