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Peter Gilmore

Chestnut Cream

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Preparation info
    • Difficulty

      Easy

Appears in
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By Peter Gilmore

Published 2010

  • About

Ingredients

  • 400 g (14 oz) Fresh Chestnuts
  • 4 French Shallots, Finely Diced

Method

Preheat the oven to 160°C (315°F/Gas 2–3). Score a cross in the top of each chestnut, place on a baking tray and roast in the oven for 15 minutes

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