This delicious, traditional recipe couldn’t be more festive – or simple to make
There’s going to be a lot on your plate at Christmas-time, what with balancing work, kids and increased alcohol consumption! The last thing you need to be doing is peeling chestnuts – a proper pain in the butt! So be kind to yourself, do what we do and use the ready-peeled variety that are pretty easy to find and just as delicious.
- 450g of peeled, cooked and fine chopped chestnuts
- 225g pork sausage meat
- Chopped liver
- 1 large, finely chopped onion
- 110g finely chopped streaky bacon
- 25g butter
- 4 tbsp chopped parsley
- 2 tbsp chopped fresh thyme
- Pinch ground mace
- Salt and pepper
Melt the butter in a large frying pan and cook the liver, bacon and onion until the onion is softened and the edges are golden. Tip into a large bowl and add all the remaining ingredients and mix thoroughly and season.