One of the very best things about autumn, chestnuts now come vacuum-packed, so you can enjoy their sweetness and texture all year round. Use them for petits monts blancs, roulades and in casseroles with game and other meats.
Ready-cooked chestnuts allow you to make this quck, easy, low-fat soup in no time at all and you'll be well rewarded: the chestnuts add richness and a sweet flavour for a perfect winter soup.
A superb alternative to turkey at Christmas and throughout the game season, this pheasant dish is crammed with robust flavours and wintry sustenance.
This recipe has been devised as part of the New Year's Eve timed plan, which is why there are instructions to freeze the meringues; you can, of course, make the entire recipe in one go.
This gorgeous stuffing recipe is proof that some of the old ones are the best! If you don't like peeling chestnuts, look out for vacuum-packed ones for speed and ease.
Easy to make, these impressive creams are one way to get ahead at Christmas: make them up to six weeks ahead for hassle-free entertaining.
A superb recipe for entertaining, this brings out the full flavour of pheasant, one of Britain's most underrated ingredients to be enjoyed in autumn and winter, during the game season.
Chestnuts do not contain much oil and traditionally were ground to produce a form of flour which is still used in some regions of Italy.
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