Chestnut, sage and onion stuffed pork loin with dauphinoise potatoes

  Slow roasting a huge joint of pork gives you time to get on with other things while this feast prepares itself – crispy crackling, tender pork and creamy potatoes. By James Martin James Martin …

Parsnip, sprout and chestnut hotpot with cider and sprout top pesto

  By Hugh Fearnley-Whittingstall From Saturday Kitchen Ingredients 100g/3½oz pearl barley or pearled spelt 2 tbsp olive or rapeseed oil 250g/9oz shallots or baby onions, peeled and cut in half 300g/10½oz Brussels sprouts, trimmed and outer leaves removed 400g/14oz parsnips, peeled and cut …

Mushroom, chestnut and jamón ibérico wellingtons

By Jose Pizarro From Saturday Kitchen Ingredients For the mushroom, chestnut and jamón ibérico wellingtons 20g/¾oz unsalted butter 2 tbsp olive oil 1 banana shallot, peeled and finely chopped 2 cloves garlic, crushed 200g/7oz seasonal mushrooms, finely chopped 200g/7oz cooked chestnuts, finely chopped …

Trompetti with chestnut and pancetta sauce

By Gennaro Contaldo From Saturday Kitchen Ingredients 360g/12½oz trompetti pasta 4 tbsp extra virgin olive oil 1 leek, finely chopped 80g/2¾oz pancetta, finely chopped 300g/10½oz cooked chestnuts, roughly chopped 2 rosemary sprigs, leaves picked 140g/5oz mascarpone sea salt and freshly ground black pepper grated pecorino, to serve …