20 g/3⁄4 oz butter 600g/1 lb 5 oz cultivated chestnuts, peeled
1.5 litres/2 1⁄2pints Meat Stock
1 bay leaf 1 sprig fresh thyme
1 celery stick salt and pepper


1.Preheat the oven to 220°C/425°F/Gas Mark 7. Melt the butter in asmall, flameproof casserole, add the chestnuts and cook for 1minute, then pour in the stock.
2.Add the bay leaf, thyme and celery. Cover and cook in the oven for 45 minutes, gently shaking the casserole occasionally. Do not stir as this can break up the nuts.
3. Season with salt and pepper and serve as a side dish with guinea fowl, duck, goose or roast meat.

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