230 g gluten-free plain flour
1/2 tsp xanthan gum
60 g dairy-free margarine
60 g vegetable shortening
For the filling:
1 large onion
2 cloves of garlic
5-6 carrots, grated (450g)
250 g chestnut mushrooms
360 g peeled chestnuts
2 tbsp olive oil
1 tsp dried thyme
225 g soya cream cheese
2 tbsp garlic oil
250 g wild mushrooms
2 tbsp dried cranberries
a small bunch of fresh flat-leaf parsley
For the redcurrant gravy:
1 tbsp walnut oil, or garlic oil
1 tbsp redcurrant jelly
300 ml hot vegetable stock
1 heaped tbsp cornflour, mixed with 2 tbsp water
For the roast potatoes:
2.5 kg floury potatoes
8 tbsp groundnut oil, or olive oil