Spiced chestnuts


20 minutes + peeling

15 minutes

Servings: 2 - 4

400 gms fresh chestnuts [easy peel variety]
1 small red onion
1 tsp chilli flakes
1 tbsp unroasted curry powder
2 tbsp olive oil
2 tbsp sherry vinegar

Pierce the shells of chestnuts using a small sharp knife, and cut a small slit in them
place on a tray in a hot [180ยบ] oven for 15 – 20 mins. They should split open revealing the yellow flesh. Place the hot nuts on a dishcloth and fold over to cover and allow them to steam for 5 minutes. The hard shell should now be easy enough to peel. Halve each nut. Finely slice the red onion and cook in a little oil in a frying pan until softened. Add the chilli flakes, curry powder and salt and add the halved chestnuts and cook for a few minutes, add the sherry vinegar and cook for a minute more. Salt to taste
Serve warm with grilled chicken breast