When Jeni and Pete from Lilydale dropped off their sacks of fresh chestnuts for this week's hilbarn boxes we asked them for their favourite chestnut recipe. On top of Jeni's list was one she'd found for Chestnut Souffle from Simon Bryant, courtesy of Chestnuts Australia.
We tried it (photos above), and although our souffle didn't rise because we were lazy and didn't peak up the egg whites enough, it was still really tasty in an interesting way: we thought kind of cheesey, although the recipe has no cheese! Note: make sure you beat the egg whites to firm peaks before stirring in the chestnut meat. Love to hear how you get on.