Serves 4. Takes 40 minutes
It's an unusual, nicely comforting seasonal salad that brings out the rich flavour of the chestnuts beautifully. It sounds as if it uses a lot of oil, but it does work
2-3 sprigs of rosemary
75ml good olive oil
finely pared zest of 1 lemon in wide strips
30 chestnuts
pack of salad rocket
12 slices of Parma ham, shredded
Put the oil in a small saucepan, add the rosemary and lemon. Warm through gently for 10 minutes and then set aside to infuse
Make a small incision in the base of each chestnut. Then add to an already boiling pan of water. Cook for 12 minutes. Remove, peel and add to the rosemary lemon oil.
Return chestnuts/ oil pan to the heat and warm through for a further 10 minutes. Remove rosemary and infuse for another 10 minutes
Put rocket on a plate, cover with chestnuts and drizzle over with some of the oil. Top with Parma ham