Instructions: Drain and rinse chestnuts, remove loose skins and discard any chestnuts with suspicious-looking holes.

Place chestnuts, carrot, celery, leek, onion, garlic, loose spices and butter/oil in a 3-pint capacity saucepan. Fry together until the mixture starts to brown. Add water and wine, bring to the boil and simmer with lid on for 90 minutes. The chestnuts should be tender but not fall apart. Strain stock into a clean pan, pick out chestnuts from vegetables and save to garnish the nut roast.

Discard remaining vegetable mixture. Mix yeast extract, comflour, and tomato puree to a paste with 4 tbsp cold water and stir into the hot chestnut stock.

Bring to the boil stirring frequently, simmer for 5 minutes until thickened.

NOTES : The basis of this gravy is the rich cooking stock from the wine-braised chestnuts. It can be made several days in advance if necessary and kept covered in the fridge.

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