18-20 Brussels sprouts, trimmed (any larger sprouts cut in half through the root)
60g/2¼oz dried, ready-to-eat apricots,preferably organic, roughly chopped
4 large carrots, peeled, trimmed, chopped
3 garlic cloves, crushed
1 large onion, finely chopped
2 small white onions, quartered
handful chopped fresh flatleaf parsley
4 large parsnips, peeled, trimmed, chopped
2 red onions, chopped
handul chopped fresh herbs, such as rosemary or thyme
400g tin aduki beans, drained
salt and freshly ground black pepper
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper (or 1 tsp chopped fresh chilli)
50²µ/1¾´Ç³ú chestnut flour
1½ tsp ground cinnamon
3-4 heaped tbsp coconut oil
1 tbsp coconut oil, plus extra for basting
2 tsp ground cumin
small handul chopped fresh mixed herbs (optional)
1 tbsp unpasteurised miso paste, to taste
1 tsp salt
1 tbsp tamari
1½ tsp ground turmeric
250ml/9fl oz white wine