Chestnut bread

Make a cross in the chestnut shells with a sharp knife and cook 25 à 30 minutes in wide water or roast 25 minutes in the oven. Remove the shell and brown skin and let cool. Mash the chestnuts to puree in a kitchen machine or with a mixer stick.

Chop the onion and fry in the butter. Roast the bell pepper and cook the potatoes.

Make a mash of the potatoes, small sliced bell pepper, fried onion, the frying butter, the beaten eggs, oil, salt and pepper. Mix very well with the chestnut puree. The chestnut mixture must be quite firm. If it's too firm add some oil, if too soft add some breadcrumbs.

Preheat the oven to 175°C/350°F (fan oven 160°C/310°F).

Grease a baking pan, spoon the mixture in and divide some little pieces butter over. Bake the bread ± 45 minutes.

Turn the chestnut bread out on a dish and decorate with sweet fruits.