(Serves four)

300 g fresh chestnuts (or 100 g dried and soaked)
3 tbsps redcurrant jelly
1 tbsp Dijon mustard
1 tsp sugar
250 ml beef stock
250 ml red wine
2 tbsp olive oil
250 g pack shallots, peeled
8 large sausages
Salt and pepper
500 g pack potato gnocchi
Chopped parsley to serve

Make a cut in the tops of the chestnuts, put them in a pan of water and bring to the boil.

Cook for eight to 10 minutes then, when cool enough to handle, take them out of the water one at a time, and peel off both the shell and the inner brown membrane.

Put the redcurrant jelly, Dijon mustard, sugar, stock and wine into a small pan, bring to the boil and let it bubble until reduced by half.

Heat the oil in a frying pan with a lid, add the shallots and fry until browned all over. Lower the heat and continue to cook for about five minutes, turning them once or twice.

Raise the heat again, add the sausages and cook, turning, until they’re browned all over. Add the chestnuts, pour in the stock/wine mixture and season with salt and pepper. Bring to the boil, then lower the heat and simmer for 15 minutes.

Cook the gnocchi according to the instructions on the pack, then spoon them into four warm bowls. Divide the sausages, shallots and chestnuts between the bowls, sprinkle with chopped parsley and serve.