“Get into the festive mood by roasting your own chestnuts and fillingthe kitchen with that warm smell, then use them in turkey stuffing cakes and crumbles, or just eat them hot from the oven. Whatever you decide to do with them, save some for this ‘Imbuljuta’ recipe. Traditionally served after Midnight Mass or on New Year’s Eve, this chestnut cocoa combo with its spicy aroma of chocolate and citrus, is so easy to make you won’t want to wait till Christmas eve.”

Serves 6-8

Prep time 1 hr 10 minutes


400g dried chestnuts
80g dark chocolate
80g cocoa powder
2 tangerine rinds
4tblsp brown sugar
2 tbsp. ground cinnamon
1 ½ tbsp. mixed spice


Soak the chestnuts overnight. Place all theingredients into a largepot and add a litre of water.Roll to a boil and thensimmer for around an hour,stirring occasionally andadding more water if theconsistency is too thick.Serves 4