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boiled chestnuts

This is a belly lab recipe by sister Tess (actually one of my favourite snacks – my mother always has some ready if I visit during chestnut season…what a good mum)


choose fat, shiny chestnuts, with skin that feels tight and full, make a small cut on each so they don’t explode

boil gently in plenty of water with a few few fennel fronds or a good pinch of fennel seed, and a pinch of salt, until the inside is soft

cut one open to check

eat warm or cold after peeling off both the outer and the inner skin, they keep for 2-3 days in their skins
or peel and use in various recipes (labour of love)

Australia's groovy chestnut mascot : Mr Chesty!

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