It’s cold and I want casseroles and stew! My favourite is Rick Stein’s Pot Roast Chicken with Chorizo, Leeks & Cider from his book Spain. It’s packed with baby carrots and leeks and has a gloriously fruity sauce. I often add mushrooms. But making it last night I suddenly thought, why add the chicken? So I didn’t, and made a fabulous mushroom ragu with the key ingredients instead. Sliced chorizo, shredded baby leeks, garlic, thyme, carrots, a bottle of dry cider and masses of mixed mushrooms, all sliced and slow simmered in the broth. It was absolutely moreish with a mound of creamy polenta – and no-one asked, where’s the meat? A hit! So which of your favourite casseroles can you try as a mushroom stew?