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HISTORYChestnuts trees have grown across China and Japan since ancient times. The Greeks brought them to Europe from Asia Minor and later they spread across the continent with the Romans. For many Europeans in the eighteenth and nineteenth centuries chestnuts were an important staple food and Italians used them to make polenta before the introduction of maize from the New World. BIOLOGYMany varieties of chestnut tree exist. The trees take 20 years to fruit but remain productive for centuries. NUTRITIONChestnuts are higher in carbohydrates and lower in fat and protein than other nuts. They contain fiber, potassium, iron, zinc and manganese. TIPSBUYING STORING PREPARING Cut slits (or crosses) in the shells and part-cook the nuts either by roasting for 15 minutes or boiling for 20 minutes. The shells will now be fairly simple to break open. Removing the brown membrane on the nut is a fiddlier task (easier performed while the nuts are warm) and you will need to break open some nuts to get at the skin in the crevices. Shelled and peeled, chestnuts can then be cooked according to recipe requirements (for mashing or pureeing they should have the consistency of cooked potatoes - test with a skewer). OTHER STUFFHam from pigs reared on a diet rich in chestnuts is highly valued in many areas of France, Spain, Italy and particularly Corsica (home to an annual chestnut festival in December). PICK OF THE RECIPES
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