leafy tops from 1–2 Brussels sprout stems
½ garlic clove, finely chopped or grated
1 lemon, juice and zest
400g/14oz parsnips, peeled and cut into 2.5 cm/1in chunks
salt and freshly ground black pepper
250g/9oz shallots or baby onions, peeled and cut in half
2 thyme sprigs
sea salt and freshly ground black pepper
150g/5½oz cooked, peeled chestnuts
100²µ/3½´Ç³ú pearl barley or pearled spelt
25g/1oz walnuts or pumpkin seeds
2 tbsp olive or rapeseed oil
2–3 tbsp extra virgin olive or rapeseed oil
750ml/26fl oz hot vegetable stock
150ml/5fl oz medium-dry cider