Chestnut Purée

• 125 g (4½ oz) unsalted butter, diced
• 90 g (3¼

In a medium saucepan, melt the butter over low heat, add the shallot, chestnuts and a pinch of salt and stir well. Gently cook without colouring for 30 minutes.

Add the wine and cook until evaporated. Add the water and simmer until the chestnuts are tender.

Place the mixture in an upright blender and blend on high speed for 6 minutes or until the purée is very smooth. Add the le