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what do they taste like?
Once roasted, they’re rich, sweet, buttery and nutty, sharing a natural affinity with complementary autumnal ingredients such as butternut squash and mushrooms.
tips, tricks & hacks
- Roast, then blend into a purée to use in savoury dishes such as mushroom soup or spread between the layers of a squash, spinach, ricotta and mushroom lasagne…
- … Or use it in sweet dishes. The purée is a brilliant way to subtly flavour cream or ice cream. Alternatively, use it sandwich together macarons or in the classic French dessert, mont blanc.
- Coarsely chop to add to a port-and-fig-flavoured sausage meat stuffing for rolled pork belly.
- Sprinkle coarsely chopped roasted chestnuts over a creamy mushroom or squash risotto to serve.
- Chop roughly and add to a mix for meatloaf. Try mixing with minced pork and beef, chopped mortadella, parmesan and parsley and rolling around boiled eggs to make an Italian polpettone.
- Add to a traybake of gnocchi with sausage meatballs, roasted butternut squash and ripped mozzarella.
- Blend roasted chestnuts with garlic, lemon juice and olive oil for a ‘houmous’ to serve with crudités.
- Add to a tray of roasting vegetables – they’re great alongside squash chunks and fennel wedges.
- Scatter coarsely chopped roasted chestnuts over bowls of warming pumpkin soup.
easy meal idea
Stir-fried brussels sprouts with chestnuts
This makes a satisfying side dish for any wintry roast.
- Finely slice brussels sprouts, coarsely chop Mediterranean Chestnuts and snip rashers of smoked streaky bacon into strips.
- Add some butter and a little oil to a frying pan on a high heat. When the butter has melted, toss in the bacon and cook until its fat starts to render, then add the sprouts and chestnuts. Stir-fry for a couple of minutes, until the sprouts are beginning to wilt and everything is piping hot, then remove from the heat, dress with a little balsamic vinegar, and serve straight away.
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