Yep, here it is:
Chestnut and cranberry casserole
1 leek, sliced
1 tbsp oil
450g/1lb peeled chestnuts, fresh or frozen
1 red pepper, seeded and chopped
1 courgette, quartered and sliced thickly
4 sticks celery, chopped roughly
50g/1 3/4 oz raisins
1 tbsp soy sauce
1 tbsp fresh coriander
1 cinnamon stick, broken
425ml/ 3/4 pint vegetable stock
225g/8oz fresh cranberries
2 tbsp demerara sugar
soy sauce to taste
freshly chopped coriander to garnish
Cook the leek in the oil until softened but not browned, then add the chestnuts and stir over the heat until defrosted, if frozen. Add the pepper, courgette and celery, stir fry for one minute, then stir in all the remaining ingredients except the cranberries and sugar.
Bring the casserole to the boil, then simmer gently for 10-15 minutes. Add the cranberries, continue to cook for a further 10 minutes. Remove the cinnamon stick and add about 2 tablespoons of sugar. Stir in extra soy sauce to taste.
For a meal on its own, the recipe suggests serving with brown rice, but I'm doing it without rice for Christmas 'cos there'll be enough other stuff to eat with it.