Bouillabaisse

3 kgs of tomatoes- peeled
Champagne - two bottles
Fish and shellfish and other creatures of the sea (as much as can be fitted in- maybe 1 kilo of dory plus meat from other creatures like prawns and crab and squid)
Fry garlic and fish in olive oil with smokey paprika, szechuan pepper, and cayenne pepper. Add tomatoes and start to make ragout style base. This will take a while.
Once it needs some liquid add champagne.
At the very end add other creatures of the sea (as these should not take long to cook).

Chestnut Pie

I pressure cooked dried chestnuts with sugar syrup i.e. 1 water to half sugar. For maybe an hour?
I baked blind some pastry (I used packet pastry as I was in a rush to take this pie to a birthday BBQ- NEVER use packet pastry as it tastes like old cardboard) anyway.
Whizzed up the chestnuts and added some butter and three eggs whisked. (might have to let the mixture cool down before adding the eggs) and filled the pastry and chucked back in the oven for about 45 mins at 180.