The chestnuts we roast and eat in stuffing at Christmas time, don’t come from the chestnut trees we collect conkers from in the autumn time.  Instead, they come from the sweet chestnut tree.  Although sweet chestnut trees do grow in Scotland, we import most of our sweet chestnuts – often from Italy, as the UK chestnuts are very small.

Chestnuts have a high starch content and unlike other nuts and seeds, are lower in calories and fat, but are rich sources of minerals and vitamins especially vitamin C. Chestnuts are best enjoyed warm and straight from their cases.

Chestnuts are highly perishable because of their low fat content. To keep them fresh enough to use for a week or so, put them in a plastic bag in the salad drawer of the fridge. Freeze those you don’t wish to eat over Christmas.