1 carrot
4 chestnut mushrooms
handful dried porcini mushrooms
2 onions
1 parsnip
1 pomegranate, seeds only, white pith removed
sprig rosemary
½ swede
2 tbsp plain flour
1 tbsp redcurrant jelly
1 tbsp wholegrain mustard
freshly ground black pepper
150g/5½oz canned chestnuts
2 tsp juniper berries
pinch salt
400ml/14fl oz vegetable stock
20g/1oz butter
4 tbsp Marsala wine