Definitely a chestnut cake with chocolate, rather than the other way round, but if you want it to be more chocolaty use 240g chocolate. You can also, of course, use purée made from freshly roast chestnuts. This is quite a rich cake, so if you’ve already had two or three courses, half quantities will serve six people, given a good dollop of double cream with it - and you can eat it hot, warm, cold or semi-frozen. Serves 8 or more 435g tin unsweetened chestnut purée 120g unsal

This is almost a meal in itself, but it also makes a very good accompaniment to roast game birds, poultry, venison and pork. If you’ve got the oven on at a lower temperature for your roast, put this in on a lower shelf and cook for longer. Serves 4 1kg waxy/firm potatoes, peeled Sea salt (preferably Maldon) 100g smoked lardons or diced bacon 1 tbsp fresh thyme leaves or 12 sage leaves or 2 tsp of dried herbes de Provence 2 cloves of garlic, sliced 130ml olive oil 200g c

This is the stuffing I usually do for goose. In fact, whenever I try something different (apples, potatoes, apricots, walnuts or whatever), there is a family outcry and I practically have to sign a contract promising not to deviate again. It also goes well with turkey and pork: halve the quantities for a 1.5-2 kg boned and rolled joint of pork (If you’re using fresh chestnuts, see my tips here). 30g butter 1 large onion, finely chopped 6 rashers of streaky bacon, diced 200

If you’re feeling extravagant, use cèpes. Otherwise, use a variety with a good flavour such as chestnut mushrooms. And if you can only get small tenderloins, get three and do a triple layer of meat with two lots of filling. It may take a fraction longer to cook and to prepare, but its five layers look very impressive when you slice the meat. (If you’re using fresh chestnuts, see my tips here.) Serves 6 50g butter 1 small onion, finely chopped 1 clove of garlic, finely chopp

This is archetypal winter food – thick and warming. It’s filling enough for a simple mid-week lunch and delicious enough for a dinner party, especially with the optional booze. Serves 6 25g unsalted butter 1 medium onion, chopped 1 stick of celery, chopped, or 2 bay leaves 500g chestnuts, peeled I litre of hot chicken stock 220ml crème fraiche freshly grated nutmeg sea salt freshly ground black pepper dry sherry or madeira (optional) Melt the butter in a heavy-based

There are few smells more evocative than the waft of roasting chestnuts and few more perfect ways of spending a Sunday afternoon than sitting by a blazing fire roasting and eating chestnuts you’ve gathered yourself. But when time is at a premium, standing in a hot kitchen cutting the shells to stop them bursting, then burning your hands trying to peel them, is about as therapeutic as being in the slowest supermarket checkout queue. This is where ready peeled vacuum-packed che