Whole roast radicchio, grapes and chestnuts recipe

It’s possible to make this look like a still life from the National Gallery.
Serves 4

chestnuts 100g, whole, raw or pre-cooked
radicchio 2 heads
black grapes 150g, small, cut into clusters
garlic 3 cloves, cut in half
sage ½ bunch
olive oil
fennel seeds 1 tsp
grappa 75ml, or brandy
butter a knob

Heat the oven to 190C/gas mark 5.

If preparing your own chestnuts, score with a sharp knife. Roast uncovered in the oven for 10-15 minutes until the shell and skin come away. Don’t worry if they are not yet cooked through. Peel them.

Wash the radicchio, removing any shabby outer leaves and trimming the end of the stalk. Place in a baking dish surrounded by the chestnuts, grapes, garlic, sage and fennel seeds. Drizzle with oil, season well and drench with alcohol and an equal amount of water. Place a knob of butter on top, cover tightly with foil and bake for 45 minutes to 1 hour until tender under a knife.

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