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Ingredients
  • 2 large butternut squash
  • 2 tablespoons coriander seeds
  • 2 dried chillies
  • A few glugs olive oil
  • 10 slices pancetta, cut into ½-inch (1 centimetre) pieces
  • A bunch fresh sage
  • 11 ounces (300 grams) chestnuts
  • 1 onion, finely chopped
  • About 2 ¾ pints (1 ½ litres) chicken stock
  • 4 tablespoons sour cream
  • Extra-virgin olive oil
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