We have two new deliciously earthy extras available for your veg box via our online shop:
- UK-grown organic mushrooms in a 300g portion.
- Fresh organic sweet chestnuts from France – Bouche de Betizac.
Or have you been foraging for your own chestnuts in our beautiful Sheffield woodlands!? Either way, instructions for roasting chestnuts below. Delicious on their own, but if you fancy some therapeutic stirring at the hob, add them to a risotto with mushrooms and sage.
If you’re not a fan of sage, try some fresh parsley – we have Regather Farm organic parsley in stock. Stir chopped parsley through the risotto at the end of cooking.
To roast fresh chestnuts:
Heat your oven to Gas 6/200C/400F. Place chestnuts flat side down on a board. Using a small knife, make a shallow incision across the skin of each nut. Lay them out on a baking tray and roast in the oven until the skins open and the insides are tender. About 20 minutes – larger chestnuts might take a bit longer. When still warm, but cool enough to handle, peel off the outer skin and the white inner skin to reveal the kernel.