Beetroot brownies and veggy Christmas casserole

I spent quite a bit of time cooking this weekend: used up my veggy box beetroots with chocolate and beetroot brownies a la Hugh F-W (see recipe in the Guardian here); and made my usual veggy option for Christmas dinner to freeze ready to take along on the day. I've been making the same recipe for a few years now: mushroom and chestnut bourguignon from Rachel Demuth's Green Seasons cookbook. I like this because it's rich and hearty and the chestnuts add a bit of Christmassy flavour. And you can make a big batch to test it out, then freeze a bit for Christmas day. As it has it's own gravy it means you can join in with all of the usual trimmings - roast parsnips, potatoes, sprouts - and it goes well with mash too! Much more satisfying than a nut roast! The recipe isn't available online but essentially you roast shallots, garlic and peppers, then put in casserole or pot with the mushrooms, cooked chestnuts, herbs, red wine, stock etc. and then just simmer away until done. Lovely!