Heat a little oil in a frying pan and cook the leeks for roughly 5 minutes or until softened.

Add the garlic and paprika, then cook for another minute releasing their flavours..

Add the mushrooms and chestnuts and cook on a medium heat, stirring frequently, for 5 mins or until the mushrooms have begun to soften.

Pour the stock into the pan along with the tomato puree, mixing well before turning the heat up high.

Bring the stock to a rolling boil and cook until the sauce begins to thicken.

Finally, take the pan off of the heat and gently stir through the creme fraiche and most of the parsley.

Use the remaining parsley to garnish.