(For 4 portions)
- 2 punnets Tahoon Cress
- 1 kg chestnuts
- 1 tbsp sea salt
- Cross cut the shell of the chestnuts with a small sharp pointy knife.
- Roast the chestnuts in the oven for 25 to 30 minutes at 220℃, until the shell splits.
- Blitz together one punnet of Tahoon Cress with the sea salt.
- Toss the hot chestnuts and the Tahoon Cress salt in a large bowl and serve while hot with the other punnet of the freshly cut Tahoon Cress.
Recipe: Franck Pontais
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