Chestnuts Not Conkers!

As the crisp autumn air sets in and the leaves transform into a fiery tapestry, the forest floor becomes a treasure trove for foragers. Among the most rewarding seasonal finds is the sweet chestnut, a delicious and versatile nut that has been a staple food source for centuries. However, the art of foraging requires knowledge and care, especially when it comes to distinguishing the edible from the inedible.

Here’s how to confidently identify your prize:

The Husk (or Burr): This is the most telling feature. Sweet chestnuts grow in clusters encased in a fearsomely spiny, green husk, often referred to as a ‘burr’. These spines are long, needle fine, and numerous, resembling a miniature hedgehog. When ripe, the burr turns brown and splits open, often while still on the tree, to reveal the nuts inside. Do not eat if: husk is thick, leathery, and has short, stumpy, widely-spaced spikes. 

The Nut: Typically, two or three nuts are nestled together within one husk, each with a flat side and a rounded side. They have a pointed tip, often with a small, furry tuft. The shell is a rich, glossy brown. Do not eat if: there’s just one large, round nut with no flat sides and no tufted point.

Always forage responsibly: only take what you need, ensure you have the landowner's permission, and be absolutely certain of your identification before consuming any wild food.

Sweet Chestnut and Vanilla Tart

This decadent tart combines the earthy sweetness of chestnuts with the warmth of vanilla in a crisp, buttery shell.

Ingredients:

200g plain flour

100g cold unsalted butter, cubed

50g caster sugar

1 egg yolk

2-3 tbsp cold water

500g fresh sweet chestnuts, scored and roasted (see method below) OR

400g vacuum-packed cooked chestnuts

300ml double cream

100g light brown soft sugar

3 medium eggs

1 tsp vanilla bean pasteA pinch of saltIcing sugar, for dusting

Method:

1.  Prepare the Chestnuts: If using fresh, preheat oven to 200°C/180°C Fan/Gas 6. Score each chestnut with a deep 'X', soak in water for 15 minutes, then roast for 25-30 mins until the shells peel back. Peel while warm. Roughly chop the chestnut meat.

2.  Make the Pastry: Rub the flour and butter together until it resembles breadcrumbs. Stir in the sugar. Add the egg yolk and enough water to bring it together into a dough. Wrap and chill for 30 mins. Roll out and line a 23cm loose-bottomed tart tin. Prick the base, line with baking paper and baking beans, and blind bake for 15 mins at 190°C/170°C Fan/Gas 5. Remove the beans and paper and bake for another 5-10 mins until pale golden. Set aside. Reduce oven to 160°C/140°C Fan/Gas 3.

3.  Make the Filling: In a food processor, blitz the chestnuts with the double cream until relatively smooth. Add the sugar, eggs, vanilla, and salt, and blend until well combined.

4.  Bake: Pour the filling into the pastry case and bake for 35-40 minutes, or until the filling is set with a slight wobble in the centre. Allow to cool completely in the tin.

5.  Serve: Dust generously with icing sugar before serving with a dollop of whipped cream. This tart is a true taste of autumn elegance.