Baggs
The addition of chestnut purée worked really well. We only added a small amount relative to the amount of dahl. I just needed to use up a couple of sachets of chestnut purée that I bought at the beginning of the pandemic in case we had to isolate (we didn't).
I used to make a savoury chestnut soufflé with chestnut purée when I first came across it – used to get it in a tin back then.
I used to make a soufflé with tinned chestnuts too. The recipe was on the back of the tin, but now that cooked chestnuts come in sachets I don't have it any more. If you still have the recipe would you mind posting it, please? My husband is vegetarian, and we both liked the soufflé, so it would be good to have it again.