In a large saucepan, sauté the chestnut mushrooms and leeks in a little oil until golden. 

Add in the ginger, garlic, tamari, shiitake and 500ml vegetable stock and simmer for 30 minutes. 

Add the coconut milk and chili flakes and bring to a simmer then turn off the heat and blitz with a stick blender or transfer to a blender a whizz up until smooth.

For the chili jam, heat a little oil in a sauce pan and sweat down the onions until they’re translucent. 

Add in the garlic and ginger and cook for a few minutes until softened. 

Add the rest of the ingredients and a splash of water and cook on a low heat until the water has evaporated and everything is soft and combined. 

Turn the heat off and place in a sterilised jar, it will keep for at least 2 weeks in the fridge.