Chestnut Purée

• 1 lb (450 g) chestnuts
• milk and chicken stock (see recipe)
• 1

Slit the flat sides of the chestnuts, add to a pan of boiling water and boil for 2 minutes. Drain and peel away the outer shells and inner skins. Return the peeled chestnuts to the pan and pour over sufficient mixed milk and stock to cover. Bring to the boil, then lower the heat and simmer gently for about 35–40 minutes, or until chestnuts are tender. Drain and set aside.

Peel and finel