RECIPE FROM SPAIN:

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Christmas tapas - Roasted Chestnuts and Brandy

A festive Spanish tapas dish with brandy and chestnuts, full of warm aromas and a great combination of flavours. Serve as a starter or tapas dish and bring some Spanish warmth to your evening.

You will need:

250g chestnuts
200g serrano ham sliced thinly
Large glass Spanish brandy

Method

• Prepare the chestnuts for roasting by cutting an 'x' in each chestnut with a sharp knife (this will allow the steam to escape so they don't explode!)

• Roast in a high oven, 'x' side up for around 20 minutes ( the shells will have opened and they will be golden brown inside)

• Remove from the tray and allow to cool down slightly before peeling - they only need to be cooled down enough to touch and should still be warm which makes them easier to peel.

• Once peeled, serve in front of a roaring fire on a cold winters evening, dipping your chestnuts in the brandy for a few seconds before savouring with a slice of serrano ham.

Heavenly earthy tones, guaranteed to warm you from the inside out!