- 1.Slice the top of the chestnuts and bake at 180C for 20 minutes.
- 2. In the meantime fry the onion garlic and potato in a saucepan.
- 3. Add the cornflour and stir to coat the onion and potato.
- 4. Scoop out the centre of the chestnuts and add in with fresh thyme leaves.
- 5. Add 1lt of water and bring to the boil then simmer for 15 minutes with the stock cube.
- 6. Mix with a hand blender until smooth and sprinkle with paprika to serve.