Another little experiment with some free and slyly foraged chestnuts got underway last week. ‘Bonne Mamma’ currently do a chestnut spread but I’m never one to buy when I can make it at home with a little TLC. I’m keen on making nut butters, particularly my pumpkin seed butter which is now a delicious staple in my fridge.
The fresh vanilla seeds make this and are delicious so don’t scrimp on buying a few willing pods for your pantry.
NOTE: For tips on cooking chestnuts, see here
Makes 1 jar
- About 250g cooked, peeled chestnuts.
- 90ml honey
- 1 vanilla pod, seeds removed
- Pinch salt
- Water to loosen
- Place all in a food processor and blend until smooth, adding water towards the end to thin to your liking.
- Store in sterilised, sealed jars and keep in the fridge.
Delicious slathered by the trowel-full on toasted sourdough or soda bread or inside the warm arms of a buttery croissant!