# 1lb. (450g) fresh chestnuts
# 2 oz. (50g) butter
# salt and pepper
# stock

Procedures :
# Put the chestnuts into a saucepan and cover with cold water # Bring to the boil, peel off both layers of skin while the chestnuts are still hot, return to the pan and re-boil # Drain off the water then slowly cook the chestnuts in stock for 30-40 minutes or until tender # Drain and season with salt and pepper # Put the butter into a pan and melt over a gentle heat # Add the chestnuts and heat, turning occasionally, until brown and glazed
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Category : Holiday

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