 Breadcrumbs

  



   ![Food Maths: Merchant Gourmet’s Chestnut Purée](https://media.sheerluxe.com/W5f-_KHZSnwP2-QK8cQgn0a9yGs=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2019%2F12%2Ffood-maths-16th-december.jpg?itok=ekx9E2o-)

  

 

 



 

 

[Recipes](/life/food/recipes)

 /  16 December 2019  

#  Food Maths: Merchant Gourmet’s Chestnut Purée  


With Merchant Gourmet’s simple packet of chestnut purée, you can whiz up stuffing, velvet-textured chocolate cake and a festive soup, says food columnist Chloe Scott-Moncrieff. Use this foolproof ingredient to create three fantastic recipes.  


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**THE SUPERMARKET:** [Sainsbury’s](https://www.sainsburys.co.uk/)

**THE HERO INGREDIENT:** [Merchant Gourmet chestnut puree packet](https://www.sainsburys.co.uk/shop/gb/groceries/merchant-gourmet-chestnut-puree-200g) (180g)

 

 

 

 ![](https://media.sheerluxe.com/ujVP0l1wlPPNWSNZZzKBoOE-UAI=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2019%2F12%2Ffoodmaths-chesnut-puree-1.jpg?itok=gGa2wqNA)

 

 

 

 

 

 

 

## 1. Winter warming chestnut soup (v)

**INGREDIENTS:**

- 180g of [Merchant Gourmet chestnut purée ](https://www.sainsburys.co.uk/webapp/wcs/stores/servlet/gb/groceries/merchant-gourmet-chestnut-puree-200g?storeId=10151&langId=44&krypto=hN70n3K9Hwq%2FJqGbw2uEcxjTiD%2F5M3tfJRvfgY2T5mdwlrvafOzQXUtr6g%2BrEczWYdRUwKMlQZpTkHSDU3zboEM9R1KDdZnoKz1xTG9ai0AtPsqs2bNN2ul9UL1tp%2BxI00KDsfqzkyoBAO2rf24lQMkozVbhxtya1%2F1%2BQ60Dh20%3D&ddkey=https%3Agb%2Fgroceries%2Fmerchant-gourmet-chestnut-puree-200g)
- 1 [shallot](https://www.sainsburys.co.uk/shop/gb/groceries/sainsburys-echalion-shallots-400g), finely chopped
- 1 cube of [Kallo organic chicken stock](https://www.sainsburys.co.uk/shop/gb/groceries/kallo-organic-chicken-stock-cubes-88g)
- 280ml of [Elmlea double cream](https://www.sainsburys.co.uk/gol-ui/product/elmlea-double-cream-substitute-284ml)
- 1 tsp of [Natco curry powder](https://www.sainsburys.co.uk/shop/gb/groceries/asian/natco-curry-powder-100g)
- 150g of [Sainsbury’s cauliflower florets](https://www.sainsburys.co.uk/shop/gb/groceries/sainsburys-british-cauliflower-florets-1kg) (or a 1kg frozen bag)

 

 

 

**METHOD**

1. In a heavy based saucepan, fry the shallot in butter. Saute.
2. Add the purée and curry powder, 200ml of cream and 200ml of stock (one Kallo cube dissolved into 200ml boiling water).
3. Then throw in the cauliflower florets. Season well with salt and pepper. Simmer for 4 minutes.
4. Purée in a food processor.
5. Taste and season again if needed. Serve immediately.

**Top tip:** If you want to add crispy lardons or piles of winter herbs, go for it.

 

 

 

 

 ![](https://media.sheerluxe.com/NC9dVZ4uwL5DFc48Hp1UtXq3tjI=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2019%2F12%2Ffood-chesnut-puree-food-maths-2.jpg?itok=Kc6xY2kZ)

 

 

 

 

 

 

 

## 2. Velvet chestnut chocolate cake (v)

**INGREDIENTS**

- 200g of [Lindt dark chocolate](https://www.sainsburys.co.uk/shop/gb/groceries/lindt-excellence-bar--70%25-cocoa-100g) 70%, chopped
- 250g of [Lurpak butter](https://www.sainsburys.co.uk/shop/gb/groceries/lurpak-danish-butter--slightly-salted-250g), slightly salted
- 180g of [Merchant Gourmet chestnut purée ](https://www.sainsburys.co.uk/shop/gb/groceries/merchant-gourmet-chestnut-puree-200g)
- 145g of [Billington’s natural golden caster sugar](https://www.sainsburys.co.uk/shop/gb/groceries/caster-sugar/billingtons-golden-caster-natural-unrefined-cane-sugar-250g)
- 4[ Clarence Court eggs](https://www.sainsburys.co.uk/shop/gb/groceries/mabel-pearmans-burford-brown-eggs-x6)
- 1tsp of [Dr Oetker baking powder](https://www.sainsburys.co.uk/shop/gb/groceries/dr-oetker-gluten-free-baking-powder-170g)
- 250ml of [double cream](https://www.sainsburys.co.uk/shop/gb/groceries/sainsburys-double-cream-300ml), for topping

 

 

 

**METHOD**

1. Preheat the oven to 180°C.
2. Separate the eggs. In a clean, dry bowl, whisk the egg whites separately so they become thick peaks (an electric whisk is fine).
3. Place the chocolate in a heat proof bowl over a hot pan of water to gently melt. Add the butter and melt in the same bowl, then the sugar.
4. Remove from the heat, cool for a few minutes. Then beat in the chestnut purée and baking powder and egg yolks. To finish, fold in the whites.
5. Dollop into a greased springform 23cm cake tin. Bake for 40minutes.
6. When it’s out, serve soft and warm with vanilla ice cream You can drop in 1 tbsp of whisky, brandy or any festive spirit to the ice cream. Or to serve it cold, firm it up overnight in the fridge.

 

 

 

 ![](https://media.sheerluxe.com/Juy3fkUh4NWTeC1OBjmrEdrBnNw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2019%2F12%2Ffood-chesnut-puree-food-maths-3.jpg?itok=fLBpAAGF)

 

 

 

 

 

 

 

## 3. The best quick home-made stuffing 

**INGREDIENTS**

- 180g of [Merchant Gourmet chestnut purée ](https://www.sainsburys.co.uk/shop/gb/groceries/merchant-gourmet-chestnut-puree-200g)
- 1 [large onion](https://www.sainsburys.co.uk/shop/gb/groceries/sainsburys-large-onions-%28loose%29), finely chopped
- 1 [apple](https://www.sainsburys.co.uk/shop/gb/groceries/sainsburys-jazz-apples-x6-%28minimum%29), finely chopped
- 350g of [Sainsbury’s Taste the Difference sausage meat ](https://www.sainsburys.co.uk/shop/gb/groceries/all-christmas/sainsburys-pork-sausagemeat-taste-the-difference-350g)
- 120g of [Paxo breadcrumbs](https://www.sainsburys.co.uk/shop/gb/groceries/paxo-brilliant-breadcrumbs-zesty-lemon---cracked-black-pepper-120g) zesty lemon &amp; cracked black pepper
- 1 [Clarence Court egg](https://www.sainsburys.co.uk/shop/gb/groceries/mabel-pearmans-burford-brown-eggs-x6), beaten

 

 

 

**METHOD**

1. Heat olive oil or butter in the pan, pour in the finely chopped onion and apple. Sauté.
2. In a bowl, stir the mix into the sausage meat, chestnut purée and egg. If you have any thyme, include it now.
3. If you want to taste it in advance to adjust the seasoning, fry a bit in a frying pan. Cook through and sample and season the raw mix accordingly.
4. Line a baking tray with greaseproof paper. Pack the stuffing in and smooth over the top with a fork. At this point, you can either pop in the fridge for the night if making in advance. When you need it, bake for 30 minutes in the oven at 190° C-200° C until it’s cooked through.

 

 

 

 

  

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