Courtesy of Barbara Northwood, Food Editor, Woman's Day.

500g Chestnuts
16 small onions
1 red capsicum
90g butter chopped
1 tbs brown sugar
1/2 cup port
2 tbs chopped fresh parsley
extra fresh herbs to garnish

1. Place chestnuts in a pan, cover with water, bring to boil; remove from heat.
   
2. Take chestnuts out, one at a time and strip off both outer shell and inner skin with a sharp knife.
   
3. Peel onions, leaving root end intact. Quarter onions.
   
4. Cut capsicum into thin 7cm long strips.
   
5. Heat butter in pan; add onions, cook until golden.
   
6. Add chestnuts and capsicum; cook, stirring occasionally, for about 5 minutes, or until capsicum is just tender.
   
7. Add brown sugar and port; stir for about 5 minutes, or until the vegetables are tender and glazed.
   
8. Serve sprinkled with parsley; garnish with extra fresh herbs.