[QUOTE] [QUOTE] Bloody hell I completely forgot - yes I did try that, and yes it was very nice. I used those vac-pac ready-to-use chestnuts, and they were lovely, but I still prefer it when done with just the bacon and sprouts. It's somehow more simple, more "peasant". But yes, the chestnut addition is interesting, and well worth a bash.[/QUOTE] In the "wild" (game) season around here, and through Switzerland, they're really, really keen on wild boar and various venison stews, usually served with spaetlze and nearly always with sprouts, chestnuts and some sweet fruit like apple or plum, slightly cooked. Bloody good, it is. [QUOTE] The chestnuts now go into my new fave Sunday roast, which is in the Sainsburys 2009 food calendar (free with this month's Sainsburys magazine), and is Pot Roast Pheasant In Madeira With Chestnuts. An absolute belter - I presume you can't get the magazine where you are?[/QUOTE] You presume correctly. [QUOTE] If not, and if the recipe appeals, give me a shout and I'll copy it out here. L went absolutely *mental* over it, describing it as "the best Sunday roast ever". Not sure I agree with that, but it is superb.[/QUOTE] Cerainly sounds interesting, but Jude need persuasion to eat stuff like pheasant ("a bit too bitty" she says), but I'd sure like to give it a try. A quick google returns a few hits, including this one [URL]http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article3288500.ece[/URL] which sounds like it might be very similar.[/QUOTE]