Recipe:

1. Carefully score the chestnuts around the middle. Soak them in a large pan of cold water for at least two hours, then bring to the boil, reduce to a simmer and cook for 15 minutes. Drain and return to the warm pan. Peel whilst warm, whilst the skins are loose (don’t worry about removing all of the inner skin if they're tricky to peel, they won't be noticeable once cooked). Then, roughly chop.
2. Heat the olive oil in a large heavy based pan, add the shallots and sauté for five minutes. Add dd the carrots and sauté for 10 more minutes, then stir in the chopped chestnuts, garlic, sunflower seeds, thyme, sage, ground coriander, nutmeg, lentils and pearl barley (or rice). 
3. Add the Marmite and 350ml of water, then cover with a lid. Bring to the boil, reduce to a simmer and cook for 35 minutes or until the barley and lentils are very tender and the texture is like a dry risotto. Stir in the oats and almonds, then season with black pepper and sea salt. 
4. Whilst the chestnut mixture is boiling, blanch the cabbage leaves for five minutes in a large pan of boiling water, then drain and set aside. Grease a 1kg bread tin or enamel dish and line with the cabbage leaves, making sure they overlap.
5. Preheat the oven to 180C (fan). Pack the chesnut mixture into the cabbage lined vessel and fold the cabbage leaves over the top to seal the mixture inside. Bake in the preheated oven for 45 minutes. Leave to rest for five minutes, then carefully turn onto a serving board. Slice at the table and serve with all the trimmings.