Roasted Chestnut Cream

• 400 g (14 oz) whole fresh chestnuts
• 2 small garlic cloves, finely diced

Cut a small cross in the top of each chestnut and roast in a 180°C (350°F/Gas 4) oven for 30 minutes or until tender. Allow to cool slightly, then peel, removing the outer shell and inner skin.

Place the garlic, eschallots, celery and <