Gregg Wallace's stunning, make-ahead roulade is much easier to master than it looks
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Make your own chestnut purée
If you can’t find chestnut purée, put the chestnuts in a saucepan and add 500ml of water. Bring the liquid to the boil and simmer until almost all the liquid has evaporated. Remove from the heat and purée with a hand blender. Leave to cool.