Portobello mushroom and chestnut baked custards

Method

1. Preheat the oven to 160°C/fan140°C/gas 3. Melt half the butter and the olive oil in a frying pan and add the thyme, mushrooms and chestnuts. Increase the heat a little and fry for 8-10 minutes until the mushrooms are tender, then stir through the garlic and continue to cook for another minute. Pour in the wine and brandy and allow to bubble gently until reduced by two-thirds (this will take about 5 minutes).
2. Remove from the heat and tip into a bowl to cool. Mix the cream with the eggs and egg yolks in a jug. Season well, stir in the parsley, then add to the cooled mushrooms.
3. Divide between 2 x 250ml ovenproof dishes and place in a deep baking tray. Fill the tray with boiling water until it reaches halfway up the outside of the dishes, then bake in the oven for 30-35 minutes until set and golden.
4. Meanwhile, melt the remaining butter in a pan and fry the shallots until golden brown and crisp. Serve the baked custards topped with the crispy shallots.