Ingredients 400g Frozen peeled or pre-cooked vacuum-packed Cheznuts 400g Mushroom – Portobello, sliced 1 tbls Olive Oil or butter 1 Potato, diced 1 Onion – Brown, diced 1 clove Garlic, crushed ½ tsp Dried Thyme 1ltr Stock – Vegetable, hot 125ml Fresh Cream Method: • Sauté ... Read more

Ingredients 400g Frozen peeled Cheznuts 800g Pumpkin, peeled & diced 1 tbls Olive Oil or butter 1 large Onion, diced 1 litre Stock – Vegetable, hot ¼ tsp Nutmeg, ground 1 clove Garlic, crushed 125 ml Cream Method: • Sauté onions and garlic in olive oil until soft, about 3 ... Read more

Ingredients 2¼ cups flour 2 tablespoons finely chopped basil leaves 1 clove garlic 3 eggs (55g size) Sauce 250 g chestnuts peeled and halved 30g butter 1 Spanish onion, sliced 4 green onions, chopped 125g sliced ham, cut into strips ½ cup cream 2 tablespoon chopped ... Read more

It makes a lovely light entrée but could also be used (in smaller moulds) to accompany game meats. Serves approximately 8-10. Ingredients 100g Plain flour 40g Chestnut Flour 140g Butter 700 ml Milk 6 Egg Yolks 8 Egg Whites Cream Taleggio Cheese Method 1. Make a roux ... Read more