Simon Rimmer served up a tasty squash and chestnut pithivier with vegetables and gravy on Sunday Brunch.
The ingredient are: 1 butternut squash, cut into 30mm cubes, A few sprigs of thyme, 200g of vacuum packed chestnuts, chopped, 1 onion, chopped, 2 cloves of garlic, chopped, A handful of blanched kale, chopped, 1 tablespoon of pumpkin seeds, 4 x 150mm all butter puff pastry circles, 4 x 200mm all butter puff pastry circles and egg yolks to brush on top.
Serve with vegetables and gravy.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes