FESTIVE HARVEST

The delicately sweet, nutty aroma of cooked chestnuts wafts from steaming hot dishes during the festive season. One of the best ways to enjoy the Christmas favourite is in a rich soup. To make 4 servings: In a large saucepan, melt 2 tbsp of unsalted butter with 1 tbsp of olive oil over a medium heat. Add 1 large, peeled, chopped onion, 4 chopped celery stalks, 1 peeled and diced carrot, and a pinch of salt. Sweat for approximately 6-8 mins until softened. Stir in 1 bay leaf, 1250 ml of chicken stock and 450g of cooked, crumbled chestnuts. Bring the liquid to the boil, then reduce to a simmer for approximately 30 mins until the chestnuts are soft and tender, stirring occasionally. Discard the bay leaf and stir in 50g of two-dayold white breadcrumbs. Puree the soup with a hand-held blender, retaining some texture for the best results. Thin out with more stock as needed. Return the soup to a simmer and stir in 3 tbsp of sherry, simmering steadily for 4-5 mins. Season to taste with salt and black pepper, and keep warm to one side. In a frying pan, melt 2 tbsp of unsalted butter over a medium heat until hot. Add 100g of diced bacon pieces, frying for 6-8 mins, until golden-brown and crisp. Remove to a plate lined with kitchen paper to drain. Cube two thick slices of white bread and add to the pan, combined with 2 chopped leaves of curly kale. Fry for 4-6 mins until the bread is golden-brown. Ladle the soup into warm bowls and top with the bacon, bread and kale before serving.