Monthly Archives: December, 2017

Classic Christmas chestnuts with a French twist

December 8th, 2017 Posted by Blog, Recipes No Comment yet

? “Chestnuts roasting on an open fire, Jack Frost nipping at your nose.” ?

First introduced by the Romans, roast chestnuts are a seasonal classic, even making their way into well-known Christmas songs. So, to celebrate the start of Advent and the Roasting chestnutscountdown to the festive season I decided to see what all the fuss is about.

You’ll find the best crops at the foot of established sweet chestnut trees from October into early winter.  The nuts can be baked, roasted or boiled. Once cooked and peeled they can be eaten as they are or used in deserts and stuffings. You can also candy them, puree them or store them in syrup.

A fun activity for all the family, roasting chestnuts over an open fire (as the song has it) is a fantastic festive pursuit that even Scrooge himself would enjoy.

To roast the chestnuts perfectly, score each nut to ensure they don’t burst before placing them on a grill over the glowing embers of a fire. Never put chestnuts directly over an open flame.

The optimum roasting time is six minutes during which you should constantly turn the nuts to ensure they don’t burn. Once cooked, peel them and remove any of the hairs.

While you can enjoy your roasted chestnuts straight from the embers as a festive delicacy, I decided to use them in a classic dish of guinea fowl breast stuffed with chestnuts. If you’re looking for something a little different to cheer up the shorter days of winter, why not give this recipe a go?

Guinea fowl breast stuffed with chestnutsGuinea fowl breast stuffed with chestnuts

Serves 4


  • 200g roasted chestnuts
  • 4 guinea fowl breasts
  • Butter to fry the stuffed guinea fowl breast


  • Preheat your oven to 160°c.
  • Roast the chestnuts before cutting into very small pieces once cooked.
  • Create a pocket in each guinea fowl breast. Fill each pocket with 50g of chestnuts before closing. Secure with string.
  • Put the stuffed breast in a pan with butter and brown on both sides. Transfer the guinea fowl  to your oven and cook for 12 minutes.
  • Serve while hot.



Welcoming Christmas with an authentic celebration feast

December 5th, 2017 Posted by Blog, Events No Comment yet


Our latest pop up took Christmas as its inspiration and Sunday 3 December saw more than 30 hungry Francophiles gather at Staveley and Copgrove village hall for a French festive feast with a difference.

We partnered with our favourite local farm shop, the award-winning Minskip Farm Shop, and all the seasonal ingredients for the five-course menu were local.  Expertly selected wines accompanied the menu.

Contented guests commented on how fantastic the feast was and that it was a little different to the usual British festive fair. Overall the event was a huge success and I hope to offer more lunches and dinners at the hall during 2018.

You can see the menu that was on offer below.

Our Feast Menu



Scallop & prawn vol-au-vent
Champagne Beurre blanc


Guinea fowl breast stuffed with chestnuts
Served with a mushroom sauce, rösti & baby vegetables


Dark chocolate Yule log
With Christmas spices, mango & rum crème anglaise


All that remains is for me to wish you all a Joyeux Noël from myself and Anne.  We hope to see you in the New Year.