Sorting through cupboards prior to the move I found two tins of chestnut puree - not doubt bought for one Christmas, not used, then bought another one the following Christmas.  There seems little point in carrying two extra tins up to Derby, so have been seeking recipes using chestnut puree.

Looking on the net I found, amongst other receipes: Chestnut and Sage Soup (!) and Chestnut and Butternut Squash Pie (I have a butternut square in the kitchen) (from; http://uktv.co.uk/food/homepage/sid/5929), so will try these with any left over.

Looking through my recipe stash - about 3' high - one recipe which turned up was Gordon Ramsay's 'Chestnut Parfait with Balsamic Roasted Figs' - sounds good but we have no figs, so am going to try the Chestnut Parfait bit today.

• Lightly oil and line loaf tin with cling film (the oil helps cling film stick smoothly to sides of tin) 
• In bowl whisk 4 large egg yolks 'til pale yellow.
• In saucepan put 125g golden caster sugar 5 tbsp water and heat until dissolved.
• When clear, raise the heat and boil for four minutes, until edges of syrup start to turn pale golden.
• Immediately pour the hot syrup onto the egg yolks, whisking steadily as you pour. Cool.
• 250g sweetened chestnut puree mixed with 2 oz light muscovado sugar and 2 tbsp rum.
• In another bowl whisk 300ml double cream.
• Fold the three mixtures together.
• Add 50g large raisins which have been steeped in hot water for 15 minutes (any spare raisin water is lovely to drink afterwards).
• Pour mixture into tin and freeze overnight.  Overwrap the tin with cling film, then foil and return to the freezer, where it will keep for up to one month.

7.00pm: We've made this and put it in the freezer and can't wait to try it tomorrow.

7.00pm Sunday: We had some after our dinner and it was lovely - rather moreish.  The rest is in the freezer . . . but not for long!

Another recipe for Chestnut Parfait: http://www.reynolds-cs.com/our-food/our-recipes/content.asp?id=165