Slit the shells on both sides of the nuts and plunge into hot fat until the shells burst open, then remove the shells and inner skins. Alternatively, spread the nuts on a damp tray and place in a hot oven until they split.

Butter a shallow pan and add the chestnuts. Barely cover with the stock and add the celery and seasoning. Bring to the boil and cover with buttered greaseproof paper and a lid.

Braise at 175°C for 30 minutes.

Remove from the liquor and place on one side.

Boil and reduce the cooking liquor until it forms a syrupy glaze. Add the chestnuts and carefully incorporate them into the glaze. Use as soon as possible and handle carefully to avoid breaking them.