Chestnuts roasting by an open fire!

Having tasted my first chestnut some 30 years ago I broke out in a rash and thought I must be allergic. It turned out to be an allergy to elastoplast thankfully! It would be such a shame to miss out on this seasonal produce. It's very rare to see the street vendors with their glowing braziers offering a brown paper bag stuffed with the sweet hot nuts nowadays but, if you do want to see them, now is the time.

Chestnuts are extremely versatile as they can be used in savoury dishes such as soups and stuffings to add flavour and texture. They are a popular addition to Christmas Day Brussels Sprouts.

Much as we would all like to sit beside an open fire roasting our own chestnuts, they do have to be peeled (shell and inner skin) once cooled. However, an easier alternative is to use Merchant Gourmet packets which are already cooked and peeled for convenience. The added bonus is that they can be used all year round.

Alternatively, chestnuts can be boiled in sugar and water then dried in the oven and used as a topping on cakes (marrons glace) or made into a puree (creme de marrons). However, for your convenience, this can also be purchased in a can or jar. 

Having had recent success with Nigella's coffee ice cream I am aiming to make the No-churn chestnut ice cream from her Nigellissima book - seasonal, easy peasy and scrummy - that's my kind of Christmas!

And so, I'm offering this

Simple phrase to kids from

One to ninety-two

Altho' it's been said many times

Many ways

"Merry Christmas to you"