Heading into the chillier days life as a chestnut would have to be pretty swell. Happily nestled into a cosy little pod lined with silky fur with the protection of a magnitude of needle like spikes to ward off any hungry creatures. Nature really got it right when it comes to nurture and defense when if comes to these little gems, but with the imminent arrival of winter one thing leads to another and along with the golden leaves these treats are delivered to the ground for people and critters alike to forage.
Many years ago I was living in Wanaka with an old friend Luc living the dream skiing and snowboarding all day pretty much every day. We often collected chestnuts from a tree outside the house and roasted them on the fire. Luc and I both have a real passion for cooking and we spent many winter evenings cooking up a storm for our friends. One of the most memorable creations we made was a chicken breast stuffed with mushrooms and chestnuts, the memory of that meal sings to me when I think about it and that is where the inspiration for this recipe came from. ‘Luc, my old friend, I hope you get to try this one and I hope you think it does the original justice!’
