Chestnut and chocolate terrine Chestnut purée Recipe taken from France: The Cookbook Preparation: 1 hour Cooking: 30 minutes Serves: 6 people Ingredients: 1kg (2¼ lb) chestnuts 750 ml (1¼ pints) milk 1 teaspoon caster sugar 1 teaspoon salt 40 g (1½ oz) butter Method: Place the chestnuts in a pan with the milk, sugar and salt and bring to the boil. Reduce the heat and simmer for 30 minutes. Remove the chestnuts and process to a purée in a food processor. Moisten with a little of the cooking liquid, and beat in the butter. Season with salt and pepper for a savoury purée, or add sugar to make a sweet purée.