Chestnuts

The edible chestnut is harvested from the chestnut tree (Castanea saliva), a member of the beech family. Their dark brown, glossy shell encloses a sweet, mealy flesh, which is particularly delicious when roasted. Chestnuts should not be eaten raw, as the tannic acid in each nut can cause stomach discomfort. Roasting, braising or boiling the nuts will break down this acid and make them edible.

Chestnuts are available in a variety of forms: whole fresh nuts for cooking on an open fire, in the oven or in a frying pan; as a whole nut preserved in a sweet syrup (known as marrons glacés or candied chestnuts); as a purée; and pre-cooked and peeled, ready for eating.

Fresh Chestnuts

Available from mid-October to December, fresh chestnuts may be used in cooked sweet and savoury recipes such as stuffings, puddings and desserts. Once boiled, braised or roasted, they may also be added to Brussels sprouts or root vegetables to serve with roast turkey or chicken, or sliced and sprinkled into salads.

Fresh chestnuts may be cooked by roasting them in a preheated oven for 10 minutes (200°C or Gas mark 6), or by dropping them into boiling water and simmering for 10 minutes. Cut a small slit in the shell before cooking, and peel away the shell and inner skin whilst they are hot.

Ready Cooked Chestnuts

Chestnuts that have been cooked and peeled are available in cans or in vacuum packed containers, either whole or chopped into pieces. They may be eaten hot or cold as they are, used in pies and tarts, added to salads or served with cooked vegetables.

Candied Chestnuts

Also known as marron glacé, preserved candied chestnuts are a deliciously sweet treat that may be sliced and used as a decorative garnish or added to puddings and ice creams.

Chestnut Purée

Chestnuts may be puréed and sold in cans to add to savoury sauces and soups to thicken and create texture, to make turkey and chicken stuffings or to mix in with mashed potato or celeriac. This dark brown, grainy paste may also be mixed with whipped cream and used as a filling for meringues and cakes.

Sweetened chestnut purée is also available; whilst this may be used as a cake or meringue filling, it is particularly good when used in desserts with nuts or chocolate.