are one of the oldest species in the world, first cultivated by the Ancient Greeks. More difficult to cultivate than some of the other species, their popularity has steadily grown and now they’re in constant demand. Chestnuts have a light brown cap that sits open on the end of a slender, long, creamy-coloured stalk. Their texture is firm and their flavour strong. They’re delicious sautéed with butter, garlic and thyme, and served on toast or teamed with eggs, pasta or rice. Low in moisture, chestnuts are perfect choice for dips, pates, breads and pizzas.