Chestnuts are a popular ingredient in European recipes but can be challenging to find in Australia year-round. When roasting, ensure the chestnuts are in a single layer in the dish to prevent overcrowding. After cooking sprouts, drain them well and toss with the chestnuts before transferring to a serving dish. Chestnuts enhance both savory and sweet dishes, including poultry and game. I purchased two packs, using one immediately and saving the other for my favorite three-nut pie recipe. For this, you’ll need 13 oz of cooked chestnuts, either tinned or vacuum-packed, 7 fl oz of full-cream milk, a teaspoon of vanilla extract, 2 tablespoons of rum or kirsch, and 3.5 oz of sugar. Tesco offers a variety of chestnuts, from whole to pureed, roasted to vacuum-packed. To prepare a delicious dish, take 3 tbsp of olive oil, 1 diced red onion, 3 minced garlic cloves, 180g of roughly chopped vacuum-packed chestnuts, 80g dried cranberries, and a handful of freshly chopped rosemary. Preheat your oven to 200°C/fan 180°C. Blend the vanilla, cinnamon, nutmeg, salt, flour, and chestnuts until well combined. Whole chestnuts tend to be pricier than vacuum-sealed packets of smaller nuts. These chestnuts are ready to eat or cook straight from the pack. A handy tip is to grind cooked and peeled chestnuts and use them as a substitute for chestnut flour. If you’re using vacuum-packed or canned chestnuts, you can skip blanching and go straight to pan-frying them. Another alternative for chestnuts in recipes is hazelnuts. Whether you find chestnuts dried, canned, or vacuum-packed, they are a delightful addition to your meals. 
Chestnuts (ad) are a versatile ingredient to keep in your pantry.
