- Freshly ground black pepper
Peel chestnuts and spread over the base of a large greased casserole dish. Place in a bouquet garni and a stalk of celery, season with salt and freshly ground black pepper. Add just enough stock to cover chestnuts. Cover and cook for around 45 minutes. Serve with braises or roasts.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.