1 butternut squash, peeled, halved and cut into 5mm/¼in slices
6 onions, sliced
1 Treviso radicchio (red long), leaves separated
pinch chopped fresh sage
handful fresh sage leaves
½ shallot, peeled and chopped
25g/1oz Dijon mustard
25g/1oz English mustard
plain flour, for dusting
250g/9oz cooked chestnuts, plus extra for serving
2 tbsp honey
oil, for frying
2 tbsp olive oil
10²µ/â…“o³ú salt
pinch sea salt
500ml/18fl oz vegetable oil
½ tbsp white peppercorns, lightly crushed
100ml/3½fl oz white wine vinegar
1 medium free-range egg, beaten
500g block ready-made puff pastry