Bake the chestnuts in the oven for 15-20 minutes, or until the shells have opened and the flesh is tender. Remove the chestnuts from the oven and let them cool for a few minutes before handling.

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Preheat the oven to 200C/400F/Gas 6. Place the soaked chestnuts, herbs and 150ml/5fl oz of wine in a saucepan with vegetable stock to cover and cook until just tender - approximately 50-60 minutes.

Preheat oven to 400°F. Lightly butter a 9- by 13-inch baking dish. Melt butter in a large skillet over medium heat. Add onion ...