I only make this very special dish once a year at Christmas. It’s perfect with any roast meat but we love it with roast goose and I use any leftovers to make my goose cassoulet for supper after Boxing Day. The braised shallots caramelise in the stock and wine and the chestnuts and pancetta are a match made in heaven. You can easily make it the day before and reheat it but don’t add the pancetta until you are ready to serve so it stays crisp.

• 130g pack of pancetta or smoked bacon lardons
• 1 tbsp goose fat
• 500g shallots, peeled
• 1 tbsp golden caster sugar
• 150ml red wine
• 2 tbsp red wine vinegar
• A couple of sprigs of thyme
• 4 fresh sage leaves, shredded
• 300ml hot giblet or chicken stock
• 400g whole cooked chestnuts such as Merchant Gourmet

To make…

• Dry fry the pancetta for 5 minutes until it’s cooked and golden. Set aside.
• dd the goose fat to the pan and gently fry the shallots for 10 minutes or until golden.
• Add the sugar to the pan and stir to dissolve. heat for a couple of minutes until it begins to caramelise. Add the wine and vinegar, scraping the base of the pan to dissolve any sticky bits and gently simmer until the liquid has reduced slightly.
• Add the thyme, sage and stock, season with salt and black pepper and gently simmer until the liquid has reduced slightly.
• Add the chestnuts and cook for 10 minutes until there is enough liquid left to glaze. Add the pancetta and it’s time to serve!

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