A classic recipe of mine that I’m happy to share again. My mother used to make this every Christmas without fail, as I do now for my own children. Somewhere between a fudgy cake and a mousse, ...

Although I adore this extraordinarily rich, fragrant puree, peeling fresh chestnuts is such a time consuming job, I probably wouldn't make it as often as I do unless I could use prepared chestnuts. I ...

When sweetened chestnut puree was hard to find, Frances Sellers roasted and shelled the chestnuts, then pureed them with maple syrup to taste. Instead of the topping recipe here, you also could simply ...

In a food processor whiz 435g unsweetened chestnut purée (1 tin) with 200g crème fraîche, 125g golden caster sugar, 1 tsp vanilla extract and 1 tbsp dark rum (optional) until smooth. Divide among 6 ...