CHESTNUTS

Chestnuts are the edible fruit of the sweet chestnut tree, they are used in both sweet and savoury dishes. Once the chestnuts are removed from their hairy outer casing you will find they are covered in a shiny brown, leathery skin. They contain high amounts of starch, less fat and protein compared to other nuts. They are always eaten cooked!

To roast a chestnut, you need to do a few basic steps to prevent them exploding.

Preheat your oven to 200C. Using a sharp small knife, cut a small cross into the shell of each nut. Place in a roasting tray and for 25-30 minutes or until the nuts are tender and the shells and skins lift away easily. Cover the nuts with foil and let sit for 10 minutes or so before eating.

CHESTNUT SAUCE

This sauce will go well with anything wild!

Ingredients

1 Tbsp butter

1 leek, washed and sliced thinly

1 shallot, sliced

1 clove garlic, crushed

150g chestnuts, cooked, peeled and chopped

100ml dry sherry

300ml chicken stock or veg stock

150ml cream

Method

Melt the butter in a saucepan and once it starts to foam, add the leeks, shallots, garlic and chestnuts and saute over a high heat for 6-7 minutes or until golden brown.

Add the sherry and let it bubble, stirring and scraping the base to remove all the sediment stuck on the bottom. Boil rapidly over a medium heat until the sherry has reduced and become syrupy.

Add the stock, cover and bring to the boil, then reduce the heat to a gentle simmer, remove the lid and simmer until the sauce has slightly thickened.

Add the cream and simmer until well combined and thickened.

Blend until smooth and creamy.

Return to the heat and serve.