I'm entering this for the May vegetarian competition. Photos and expanded instructions here. Ingredients 100 g peeled roast chestnuts 1/2 small onion, chopped 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp fresh thyme, chopped finely 1 tsp fresh sage, chopped finely a little milk (or vege stock to make vegan) 4 prunes, quartered Method Preheat oven to 180˚C (350˚F) Process all ingredients except the milk and prunes in a food processor, until the mixture has the texture of fine breadcrumbs. Add milk a teaspoon at a time, whizzing between additions, until the mixture forms a thick paste. Divide into 16 portions and roll into balls. Press 1/4 of a prune into each and re-form the ball around it. Bake on either a greased tray or a silicon mat in 180˚C (350˚F) oven for around 15 minutes.