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1
Take a 24-cm ring-shaped cake tin and use to cut out a circle of greaseproof paper.
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2
Cut a hole in the centre of the paper 2cm larger than the hole in the tin.
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3
Make 1cm cuts, 3cm apart, around the inside and outside of the paper circle.
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4
Brush the tin with a little olive oil, line with the paper and brush with a little more oil.
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5
Heat 1 tablespoon olive oil in a large frying pan.
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6
Gently cook the onion and garlic for 3-5 minutes, stirring occasionally until softened but not coloured.
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7
Add the leek, carrots and parsnip with 375ml water.
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8
Bring to the boil, then lower the heat and simmer for 6-8 minutes.
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9
The water will have evaporated and the vegetables should be tender when pierced with a knife.
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10
Allow to cool in the pan for 10 minutes.
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11
Place the chestnuts in the food processor and blend for 10-15 seconds until roughly chopped.
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12
Transfer to a large bowl and add the vegetables, pine nuts, parsley, thyme, rosemary and bouillon powder.
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13
Mix well and spoon half the mixture into the prepared ring mould, pressing down well.
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14
Dot with half the cheese, if using, and then top with the remaining vegetable mixture.
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15
Dot with the rest of the cheese.
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16
Bake for 40-45 minutes until lightly browned.
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17
Remove from the oven and allow to cool in the tin for 5 minutes.
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18
Steam your chosen vegetables.
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19
Carefully loosen the chestnut roast from the mould with a palette knife and turn out on to a warmed serving plate.
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20
Garnish with the fresh rosemary sprigs and bay leaves.
