If you’ve a few chestnuts left over from Christmas, our kitchen garden cook Melanie Johnson is here to help. This is her recipe for chestnut-and-mushroom ravioli with beurre noisette and sage.
Chestnuts are a versatile and delicious ingredient, as Melanie Johnson demonstrates brilliantly with her impressive chestnut-and-mushroom ravioli with beurre noisette and sage (below) or roasted pumpkin with whipped feta and chestnuts side dish.
For the latter, roast olive…
