This signature dish is a favourite of my mum's and requires at least a day's advance order. It is cooked whole and cut apart only when served at the table. With the laborious cooking process, it's no surprise that the meat is fall-off-the-bones tender, and boasts of amazing depth of flavour. I like how the sweet chestnuts practically melt in my mouth, and the plentiful mushrooms are juiced-up sponges of the sauce.