1: Fry the shallots in 3 tablespoons of olive oil.

2: Then add the mushrooms and fry until they start to brown.

3: Then add the chestnuts, white wine (if using), tamari, herbs and black pepper.

4: Cook gently, until the liquid has all been absorbed.

5: Add the parsley and season with a pinch of salt and plenty of black pepper.

6: Blend to a smooth paste, adding a little olive oil as you go for a smoother consistency. Although we think it looks rather lovely before it';s blended as pictured here!

7: Adjust the seasoning with a touch of lemon juice, if necessary.

Photography by Chelsea Bloxsome for Made In Hackney