Here’s something tasty that’s a great accompaniment for roast beef or pork and is unusual enough to make your vegetarian guests smile.

Roasting root vegetables with *chestnuts then tossing them in a lime dressing with a little crumbled Stilton cheese to finish, creates an unusual and delicious dish; perfect for these gloomy days of winter.

If you can’t find English Stilton cheese, use another firm blue cheese such as Roquefort. If you serve it on its own, offer some warm crusty bread on the side.

*Whole peeled chestnuts are available in good supermarkets in jars or cans.

ROASTED VEGETABLES with CHESTNUTS & STILTON

(Serves 4 or 6 as a side dish)

Ingredients:

3 tablespoons of walnut or extra-v olive oil

4 large parsnips, peeled and quartered lengthways

4 large red skinned potatoes, each cut into 6 wedges

4 large carrots, scrubbed and halved lengthways

2 large red onions, peeled and cut into 6 wedges

8 oz (226g) of peeled whole chestnuts, roughly chopped

Juice of 1 lime

8 oz (226g) of crumbled blue Stilton cheese

Action:

Pre-heat the oven to 400F (200C).

Add 2 tablespoons of the oil to a shallow roasting pan and place in the hot oven for 5 minutes.

Carefully toss all the prepared vegetables in the hot oil, turning well to coat. Roast for 1 hour, turning 2 or 3 times, until golden and tinged brown at the edges.

Mix in the chopped chestnuts and roast for another 10 minutes.

Meanwhile, whisk the remaining tablespoon of oil with the lime juice and a little sea salt and freshly ground black pepper.

To serve – either divide between warmed serving plates or serve in a large warmed serving dish; scatter over the chopped Stilton and drizzle with the lime dressing.