Thanks to one our wonderful readers we have corrected the article that appeared in this week's newsletter. The correct rendition is printed below.
CHESTNUTS - freshly harvested (If you have not cooked with fresh chestnuts before you have missed a real treat. The brown layer needs to be cut either a cross on the flatter surface or use a knife to cut around one segment – they can then be roasted cut side uppermost or can be placed in boiling water for 10 mins and then peeled while still hot. I then cook them with the roast vegetables or the roast chicken for the last 15 minutes – or boil them for 30 mins and use them in sweet or savoury dishes.)
If you are foraging for chestnuts take care that they have the prickly like-a-porcupine exterior hull (LEFT side) not the shiny hull with occasional spike of the horse chestnut – the horse chestnut on the right is POISONOUS but has a nut that is deceptively similar in appearance to a sweet chestnut.