Preheat oven to 200°C (180°C fan-forced)

Cut a shallow cross into the flat side of each chestnut shell. Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open

Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath

Preheat oven to 180˚C fan-forced. Grease a shallow baking dish (about 6 cup capacity)

Heat 1 tbsp oil in a large frying pan over medium heat. Add leek, bacon and garlic and cook, stirring often, for 5 minutes until leek is tender. Stir in chestnuts, bread, sage and remaining ¼ cup olive oil. Season with salt and pepper. Mix until well combined

Press mixture into the prepared dish. Smooth the top. Bake for 20-25 minutes or until golden and crisp on the top. Serve with roasted chicken, pork or turkey