It looks like you are still using an browser that is no longer supported with security updates. Some features on this site may not work including the checkout. We strongly recommend that you either update your browser or use another one such as:

Google Chrome Microsoft Edge Firefox Safari
Christmas Food & Wine Pairings: Egy Kis Dry Furmint Barta 2020 & Vegan Supper

November 10, 2020

Christmas Food & Wine Pairings: Egy Kis Dry Furmint Barta 2020 & Vegan Supper

Chestnut & Root Vegetable Hot Pot / Kale & Orange Salad

A heart-warming vegan supper created by our chefs – match made in heaven with a glass of Egy Kis Dry Furmint Barta 2020.

For the hot pot (4 servings)
  • 1 medium butternut squash
  • 1 medium celeriac
  • 1 small swede
  • 4 parsnips
  • 4 carrots
  • 6 shallots
  • 400ml vegetable stock
  • 100g chestnuts – cooked and peeled
  • Olive oil
  • Thyme
  • Parsley


1) Slice two of the shallots and cook gently in olive oil. Add the vegetable stock and thyme and simmer gently – maybe add a splash of wine.

2) Peel the root vegetables and cut into chunks – around 2cm, roast in a 200c oven with olive oil and the remaining shallots (peeled) until some browning takes place. Add these to the vegetable stock.

3) Tip into a casserole dish, chop the chestnuts and sprinkle over the top of the casserole. Place under grill until they are a little toasted, sprinkle with chopped parsley and serve.

For the kale salad

  • 200g kale or Cavalo Nero
  • 1 red onion
  • 2 oranges
  • 1 bulb fennel
  • Olive oil
  • Balsamic vinegar
  • Salt & pepper


1) Finely slice the red onion and fennel and place in a bowl. Cut the oranges into segments, add to the bowl and squeeze the juice from the remaining “carcass” of the oranges over the mixture.

2) This can macerate for a while. Shred the kale and toss in the bowl adding olive oil, balsamic, salt and pepper to taste.

Recipe created by the Gatherers
In-Bond / Retail products

Your cart contains both retail and in-bond products, you cannot checkout with both.