Serves: 2
Preparation time: 5 minutes
Baking time: 35 minutes
Ingredients
160g stale bread, roughly ripped up
1 tbsp olive oil
1 tsp dried sage & thyme
Salt, pepper to season
1 tbsp vegan butter
2 leeks, finely diced
1 Bramley apple, cut into 3cm chunks
180g vacuum packed chestnuts, roughly chopped
50g hazelnuts, roughly chopped
1 tsp dried thyme
3 fresh sage leaves
300ml vegetable stock
Method
Preheat the oven to 200°C.
Add the stale ripped up bread, olive oil, herbs, salt and pepper to a baking tray, toss to coat then bake for 10 minutes.
Add 1 tbsp of vegan butter to an oven proof pan, place on a medium heat then add the leeks, chopped sage leaves and chopped apples and fry off for around 5 minutes.
Add the chopped chestnuts, dried thyme, salt and pepper and continue to fry for a further 5-6 minutes.
Add the vegetable stock to the pan, top with the partly roasted croutons, roughly chopped hazelnuts and pop back in the oven for a further 10 minutes to bake.
Serve up with a roast dinner with this on the side.
*optional, to make this more festive add 100g dried cranberries
