Will freeze this and cook on Christmas Day
12oz Chestnuts
1/4 pint beef stock (I used an Oxo)
2oz butter
Tsp chopped parsley
1 chopped onion
4oz breadcrumbs
Slit the skins of the chestnuts and boil for 10 minutes; remove skins while still warm
Place chestnuts in a pan with stock and cook for 15 minutes until mushy
Mash chestnuts with the butter
Stir in onions and parsley
Add enough breadcrumbs until the mixture is a firm consistency
Cook for 20-25 minutes Gas 5
