Country of origin: China Weight: 500g
Facts: Unlike other nuts, chestnuts have a high starch and water content but are low on protein and fat.
Allergen: Nuts can induce allergic reactions
Storage: Keep in a cool place.
Preparation and cooking: To peel chestnuts, soak them in water for 30 minutes, then score each with a small knife down the plump side. Roast in a very hot oven for around25 minutes. Keep warm with a tea towel while you peel away the hard outer shell and the softer inner brown skin (warm nuts peel more easily than cold ones).
Faster method: slit the rounded shell of the nut, bring to the boil in plenty of cold water and cook for 20 minutes. Leave the nuts in the hot water so that they stay warm and soft as you peel them.
Recipe Ideas (link opens in new window)
Brussel Sprouts with Chestnuts