Chestnut and basil stuffed tomatoes

Score the skin of each chestnut with a sharp knife to prevent them bursting when cooked. Bring a saucepan of water to the boil, reduce heat and simmer chestnuts for 12-15 minutes.

Remove chestnuts from the water a few at a time and peel both the skin and the inner layer while still warm, then coarsely chop.

Combine chestnuts, garlic, chilli flakes, basil and olive oil in a bowl and season to taste. Cut a cross in the base of the tomatoes with a small, sharp knife and plunge them into boiling water for 10 seconds. Drain and refresh under cold water then peel away skins.

Cut tops from tomatoes, scoop out seeds and pulp and turn upside down to drain on absorbent paper. Spoon chestnut filling into tomatoes, drizzle with balsamic, scatter with extra basil and serve at room temperature.