Chestnuts are a very special nut for many reasons.

1. They’re only available fresh in autumn and winter.
2. They’re very delicate in taste and mmmmm, delicious.
3. You’ll impress all your friends by cooking with them!

Roasted on the fire, poached, in a stuffing, sweet or savory… I’ve said it before… these are a very special nut.
The chestnut tree is so beautiful they grow bright green spiky domes to protect their precious nuts. I thought the spiky domes were so gorgeous we actually used the chestnut tree branches in our flower arrangements for our wedding. Conveniently they fall to the ground when they’re ready but they need to be used quickly, or popped in the fridge to keep from drying out.

The most traditional way to eat chestnuts are roasted, many markets will have the locals tinkering away at their open fires selling them hot, smoky and fresh as! Perfection on those chilly winter days!

Chestnuts with Brussel Sprouts

Blanching Chestnuts:
Slit – the brown shell
Pop – chestnuts into a pan of water
As – soon as starts to boil remove lower the heat
Allow – the nuts to simmer for about 15 mins
Remove – from the water
Remove – skins of the chestnuts
(if you wish – freeze straight away)

while blanching chestnuts blanch your brussel sprouts cut in half

Heat – a pan and add butter
Allow – butter to become a light brown
Add – blanched chestnuts
Add – brussel sprouts
Taste – for seasoning

Eat with a roast chicken I reckon!