Savoury Chestnut Purée

Cut a cross into the bottom of each chestnut. Put the chestnuts into a saucepan and barely cover with full fat milk, put over a medium heat and simmer for twenty minutes being careful not to over boil.

Take out the chestnuts, peel off the outer crust and the inner skin lreaving the nice soft yellowey interior  Picture  .

Roughly chop the chestnuts, put in a blender followed by a little of the cooking milk. Quickly blend, take out add a little more milk if necessary and season with a teeny pinch of salt.