A veggie version of a classic French dish, this still has rich flavours that make for a perfect winter warmer
Preheat the oven to 200°C, (fan 180°C), Gas Mark 6. Prick the potatoes with a fork and rub them with a little of the butter. Then wrap them in tin foil and pop them in the oven for about 1 hour.
About 40 minutes before the potatoes are ready, start cooking the bourguignon. Heat the oil in a large pan over a medium heat. Add the carrot, celery, rosemary, thyme and bay leaf and cook for 4–5 minutes until the vegetables are just beginning to soften.
Next, stir in the garlic and flour and cook for one more minute. Turn the heat up to high, pour in the port or wine (if using), stirring to blend the flour in well, and let it bubble away for 2–3 minutes until thickened.
Then, stir in the stock and tomato puree, followed by the mushrooms and shallots. Bring to the boil and then reduce to simmer for a good 20 minutes until thickened.
Add the chestnuts, season to taste with salt and pepper and cook for another 5 minutes to heat through.
Once the potatoes feel tender when pierced with a knife, remove them from the oven. Split them open and scrape out their fluffy insides into a medium bowl. Add the remaining butter, chives and nutmey, if using, and eason with salt and pepper, and then mash everything well. Alternatively, you can just serve the potatoes split down the middle.
Spoon the mash onto each serving plate and ladle the bourguignon over. Sprinkle with chopped parsley to serve, if you like.
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