Make stuffing like a pro

Tony Sanders, head chef at The World’s end Market in London, reveals the secret to the perfect vegetarian stuffing... COOK 180g chestnuts to pack instructions. Chop 1 red onion, grate 300g beetroot and dice 300g butternut squash. Add to a roasting tray with 50ml olive oil, 2 crushed garlic cloves, 10g thyme, juice ½ lemon and chopped chestnuts. Add salt and pepper. Toss and cook for approx 25 mins until tender. Stir in 250g cooked puy lentils and 100g kale. Season to taste. Serve in a bowl. Serves 6.