Our red wine stew with chestnuts, cheesy polenta triangles and balsamic-glazed sprouts is a delectable dinner party offering, that will leave your guests asking for seconds. 

The Main: Red wine stew with chestnuts, canned cherry tomatoes & thyme 

Ingredients:  

• 40 g butter 
• 1 shallot, finely chopped 
• 1 clove garlic, halved with skin on 
• 300 g pre-cooked chestnuts, roughly chopped 
• 1 tbsp smoked paprika powder 
• 2 sprigs fresh thyme 
• 2 cans cherry tomatoes (800 g) 
• 250 ml red wine  
• 250 ml vegetable stock 
• Salt and pepper, to taste 

Steps:  

1. In a large pan, melt 40 g of butter over medium heat. Add the chopped shallot and sauté until soft and translucent. 
2.  Add the garlic, halved with the skin on, to the pan with the cut side down and cook for 2-3 minutes, allowing the flavors to infuse. Remove the garlic once it starts to brown and set aside. 
3. Add the chopped chestnuts, smoked paprika, and the leaves of 1 sprig of fresh thyme to the pan, stirring well to combine. Cook for another 2-3 minutes. 
4. Pour in the canned cherry tomatoes, red wine and vegetable stock, stirring often. Bring to a simmer and cook for 30-40 minutes, add the second thyme sprig, allowing the flavors to meld together. If the stew becomes too dry, add a little more vegetable stock and place the lid on the pan. If it’s too liquid, turn on a slightly higher heat and don’t add the lid. Taste and season with salt and pepper before serving.  

Side Dish: Cheesy parmesan polenta triangles  

Ingredients:  

• 250 g cornmeal 
• 1 litre boiling water 
• 15 g salt 
• 70 g butter (+ extra, for frying) 
• 75 g Parmesan cheese (grated, + extra for presentation) 
• Fresh parsley 

Steps:  

1. Place the cornmeal, boiling water, and salt in a large pot. Let the water simmer gently, stirring regularly with a wooden spoon. Allow the cornmeal to absorb the water patiently for about 25 minutes.  
2. Then, stir in the butter and grated Parmesan cheese. 
3. Take a large baking dish, rinse it briefly, and pour the contents of the pot into it. Use the back of a tablespoon to smooth out the mixture. Let it cool completely.  
4. Once cooled, cut into triangles and fry them in butter on both sides until golden brown. Place them on a nice platter and top with an extra layer of grated Parmesan and some fresh parsley leaves. 

Side Dish: Balsamic glazed sprouts 

Ingredients:  

• 500 g Brussels sprouts, trimmed 
• 2 tbsp balsamic vinegar 
• 2 tsp liquid honey 
• Salt and pepper, to taste 

Steps:  

1. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for about 2 minutes until they are par-boiled. Drain and immediately transfer them to a bowl of iced water to stop the cooking process. Once cooled, drain the sprouts well and pat them dry with a kitchen towel. 
2. In a large mixing bowl, toss the Brussels sprouts with balsamic vinegar, honey, salt, and pepper. 
3. Preheat the oven to 200°C. Arrange the Brussels sprouts on a baking tray in a single layer. 
4. Roast in the oven for 30 minutes, turning halfway through, until golden and crispy on the edges. You could also use the airfryer instead, baking the sprouts for 15-20 minutes on 200°C.