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Roasting a handful of plump chestnuts in an open fire is an autumnal tradition in Britain. Remembering of course to cut a cross in the bottom to prevent an almighty explosion in the living room.

Although scrumptious, chestnuts are more versatile than in their simple roasted form. They make fantastic stuffings and delicious velvety soups. This is a version of a Delia Smith recipe, with the addition of a classic Australian bread - damper.

Damper is an easy-to-make bread originally prepared by bush settlers and stockmen. It was traditionally baked on coals in an open fire and eaten with meat or golden syrup and served with mugs of tea. This version is slightly modernised with the addition of thyme, which goes well with chestnuts. And it can be baked in the oven!

Chestnut Soup
300 g peeled chestnuts – approximately 450 g unpeeled
Knob of butter
1 medium potato, chopped
1 stalk celery, chopped
1 small red onion, chopped
1 small carrot, chopped
2 cloves garlic, chrushed
Bouquet garni
1 litre chicken stock
Salt and black pepper
Splash of cream
2 rashers of bacon, grilled and chopped

Melt butter, add celery, onion and carrot and stir until onions are translucent. Add garlic and potato and stir for 1 minute. Add bouquet garni, chicken stock and salt and pepper. Bring to boil and lower heat. Cook for approximately 30 minutes. Remove bouquet garni and some chestnuts, then puree soup. Chop removed chestnuts and replace in soup. Add a splash of cream, chopped bacon, stir and keep warm.

While the soup is being cooked, the bread can be made.

Herby Damper
2 cups self-rising flour
Large pinch of sea salt
3 tablespoons butter
1 cup beer (lager or light ale)
Small handful fresh thyme, chopped or 1 teaspoon dried

Pre-heat oven to 210 degrees C.

Mix the flour and salt together. Rub in the butter until it looks like fine breadcrumbs. Stir in the thyme. Make a well in the centre of the mixture, add the beer and mix to make a soft dough. Knead lightly on a floured surface until smooth. Shape into a round, score a cross on the top of the dough, brush with milk, and bake at 210 degrees C for approximately 30 minutes, or until the bread makes a hollow sound when tapped.

Serve the soup with chopped bacon on top. Accompany with chunks of warm damper.
Serves 4-6 people