100g chestnuts
50g chequer berries
2 tsp of runny honey
Cinnamon
Clotted cream
 
Method:

 

1. Grill the chestnuts, after making a slit in each, on full heat for five minutes, with roughly a 2 inch gap between the top of the chestnuts and the heat source.

 

2. Allow to cool just enough to handle, then peel (leave half lower in the grill to keep hot/ brittle while you peel the first few).

 

3. Break the nut meats up a bit and mix in the chequer berries (removed from stalks), drizzle with the honey then return under the grill for two minutes.

 

4. Divide onto two plates, add a dollop of clotted cream then shake a pinch of cinnamon over each plate through a sieve.