Ingredients 800g peeled chestnuts 1 litre chicken stock 600 ml cream ¼ tsp nutmeg 6 celery leaves salt pepper 1. Boil the chestnuts in the chicken stock, celery leaves and nutmeg until tender and stock has reduced by half. Puree in a food processor or vitamizer. 2. Add ... Read more

Servings: Makes 10 servings Ingredients 1 kg peeled chestnuts 6 tablespoons unsalted butter 2 cloves garlic, finely chopped 3 medium spring onions, thinly sliced 1 small brown onion 2 stalks celery, chopped 2 whole sprigs thyme 1 fresh bay leaf 2 ¼ cups white wine 1 ¼ ... Read more

  Print Recipe Makes about 5 timbales Ingredients 400g peeled chestnuts 1 bay leaf 2 cloves garlic 1 small onion, diced 2 eggs, separated 250g ricotta 30g grated parmesan 30g butter, melted zest of 1 lemon ½ cup cream salt and ... Read more

A deliciously different soup that marries the flavours of chestnut and fennel to create something special. Ingredients 400g vac-packed chestnuts 1 shallot, chopped 2 leeks (white and pale green parts only), chopped 4 tablespoons unsalted butter 2 tablespoons dry ... Read more

Sauté chopped vegetables and chestnuts in butter until lightly browned, add 1½ litres of good quality stock (vegetable, beef or chicken), simmer for one hour, season to taste. Can be pureed for a smooth soup of left chunky. Ingredients 250g peeled chestnuts 2 leeks 2 ... Read more

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