SIMPLE BRAISED CHESTNUTS

Peeling chestnuts is fiddly, but with the vacuum-packed ones now available in supermarkets, this has become a favourite Christmas side dish in our house.

Serves 8-10

2 garlic cloves, finely chopped

3 banana shallots, finely chopped

75g (2¾oz) unsalted butter

540g (1lb 3oz) vacuum-packed cooked and peeled chestnuts (from supermarkets)

2tbsp Marsala wine 500ml (18fl oz) good-quality chicken stock, from large supermarkets or butchers, or make your own

Salt and pepper Fresh flat-leaf parsley, chopped, to garnish (optional)

Place the garlic, shallots and butter in a pan and gently sauté until translucent. Add the chestnuts and stir to coat. Add the Marsala and the stock, season and gently simmer on the hob for 10-12 minutes until the sauce is reduced to a thick consistency that coats the chestnuts, with just a little extra liquid. Check the seasoning – I like to be generous with this dish. Sprinkle with the chopped parsley (if using) before serving.