Chestnut recipes

For many of us, chestnuts are the smell of winter. But there's far more to these seasonal favourites than roasting them over a fire. Add them to stuffing for extra texture, make them the star of hearty dishes such as our vegetable & chestnut lasagne, or bring their sweet, nutty flavour to bakes like our chocolate & hazelnut cake. Proof that chestnuts deserve a place in your kitchen long after the festive markets have packed up. 

Mushroom & chestnut Wellington

This vegetarian wellington isn't just a worthy alternative, it's the sort of dish that has everyone asking for a slice. Don't be surprised if the meat eaters want a taste, too. 

Get the recipe for Mushroom & chestnut Wellington

How to roast and peel fresh chestnuts 

Waitrose Cook Charmaine Katz shares how to easily roast and peel fresh chestnuts at home 

1. Score the tops of the chestnut skins in a cross with a little serrated knife or sharp vegetable knife. 

2. Place them cut side up on a baking tray, and roast at 200ºC, gas mark 6 for around 20-30 minutes, until the skins have started to peel back. 

3. Let cool for a minute or two so they can be handled, then place in a clean tea towel and wrap tightly, so the skins can steam and they’re easier to peel. 

4. After about 10 minutes, peel the chestnuts (you can rub them with the tea towel to help this), cool completely and store in the fridge for up to 3 days until ready to use. If the skins have cooled too much, drop them in some warm water and let sit for a few minutes to help release the skins.