Eat sweet chestnuts

The Guardian (15 December 2007)

Sweet chestnuts have prickly cases, like a hedgehog, that crack open when the nuts inside are ripe. December is the best month to forage for them as they fall to the ground when it is cold. They can then be eaten raw or cooked.

To make roasted sweet chestnuts, cut a slit into each nut then pop them under a grill, into an oven or wrap them in foil and sit amongst the cinders of an open fire for about 20 minutes. They are a tasty, warm winter snack and great with your Christmas dinner.

Or to make sweet chestnut puree, cut a slit into 1kg of chestnuts and place them in a pan of boiling water for 10 minutes, then remove from the water and peel the chestnuts whilst they are still warm. Put them into a pan with a pint of milk and cook for 45 minutes. Drain the chestnuts and push them through a sieve until they are smooth then mix into 100g of butter and enjoy! The puree is delicious spread on toast for cosy, winter breakfasts.