1 lb. Chestnuts (Italian).

1/2 lb. Button Mushrooms.

6 small Shallots.

1 teaspoonful of Marmite.

3 oz. Butter.

1 teaspoonful of ground Rice.

1 tablespoonful of Mushroom Ketchup.

1/2 pint of Water.

1 teaspoonful of Herbs, Marjoram, Thyme and Basil.

How To Make:

Cut the chestnuts to prevent bursting, put on a baking sheet and bake for 10 minutes in a hot oven, then remove the skins. Fry the shallots and mushrooms whole (after peeling) in the butter with the herbs for 15 minutes, then add the ground rice and stir until smooth; add the water, ketchup and Marmite, also shelled chestnuts, and simmer for 30 minutes, until the chestnuts are soft but not broken up. Serve with vegetable fritters of some kind. This is a very rich dish and needs a dry vegetable as an accompaniment.