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Digital Subscriptions > Delicious Magazine > October 2018 > Chestnuts

Chestnuts

what’s good now.

STAR OF THE SEASON

”Nothing captures the essence of autumn more than the enticing, earthy aroma of roasting chestnuts, but there are many more ways to use them than roasting. In these recipes I’ve set out to showcase their versatility. In their savoury guise, chestnuts combine beautifully with iron-rich greens in a stuffed chicken recipe. To emphasise the sweeter, gentler side of this wonderful ingredient, I’ve used chestnuts in a classic meringue inspired by the snowy slopes of Mont Blanc, the highest mountain in the Alps “

JEN BEDLOE, FOOD EDITOR

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About Delicious Magazine

Ease into autumn with the October issue of delicious. magazine. Cosy up with Ottolenghi's simple comfort food, Debbie Major's satisfying sausage casseroles and the perfect autumn dessert – sticky toffee apple pudding. Follow the MasterChef finalists' guide to running your own supperclub and perfect your baking with our ultimate scone recipe and DIY garibaldi biscuits (aka squashed flies!). Our hearty vegetarian midweek dishes and main-meal soups will also keep you toasty and warm this month. Plus, don't miss all our fab foodie competitions and reader offers.

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