Camden New Journal Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 22 October 2009

Bursting with flavour and ready to fall.
Chestnuts are a perfect autumnal ingredient

The treasured chestnut hoard

Autumn leaves are falling, and so are plump chestnuts. Clare Latimer beat the squirrels to the harvest for sweet and savoury treats

Roast chestnuts

If you have an open fire, cut each chestnut and then put them all into a loose parcel of foil, wrapped well and put in to the fire for about 10 minutes or longer, depending on the heat of the fire, and then eat as in the recipe below.

1 kg whole chestnuts
Preheat the oven 200C/ 400F/gas 6. Using a small, sharp knife, cut a slit into each chestnut and then put them into a roasting tin.
Bake in the oven for about 25 minutes or until the skins open and the nut is tender. Remove from the tin and then, when slightly cool, peel off the tough outer skin and the pithy inner bits. Once done, eat the sweet roasted kernel.

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