It’s that time of the year again; dust off those Christmas clichés, start dreaming about open fires. Chestnuts are back. Peeling chestnuts can be more heartache than it’s worth, so try the vacuum packed, tinned or even pureed varieties instead. If you do want to peel them yourself, pierce their shells with a sharp knife, then boil gently for 10 minutes. With a slotted spoon, remove a couple of the chestnuts and peel while still hot. Continue peeling in small batches until they are all done. Chestnuts are delicious in stuffings and soups, or stirred into brussels sprouts for a classic festive side dish.
Try Brian Turner's fabulous recipe for buttery brussels with chestnuts to team with turkey - and banish soggy sprouts forever!
Fresh sage brings a fragrant herbal taste to this thick creamy soup and, when fried to make a garnish, tastes wonderfully toasted and crisp
Paul Hollywood's mix of chestnut flour, walnuts and sultanas makes a deliciously different bread that's sure to be a star in your repertoire.
For a scrumptious Italian dessert try Valentina Harris's recipe, a delectable combination of chestnuts, chocolate and cream
Pears and chestnuts are a great flavour combination as Lesley Waters's simple yet delicious dessert demonstrates
Chestnuts and chocolate are a winning combination as Janet Brinkworth's delicious chestnut roulade demonstrates
Round off your meal in scrumptious style with Margaret Botwright's recipe for a deliciously rich dessert flavoured with dark chocolate and chestnut puree
Panna Cotta with Chestnut Purée by Theo Randall from Market Kitchen Theo Randall's indulgent vanilla panna cotta is scented with Italian grappa and served with sweet chestnut purée and crunchy hazelnut brittle
Treat yourself to crisp meringue, layered with lush coffee and chestnut cream in this memorable dessert by Frank Bordoni
For a truly luxurious vegetarian starter try Celia Brooks Brown's recipe for truffle-scented funghi with a puff pastry parcel
