Chestnut Salad

Serves 4. Takes 40 minutes

It's an unusual, nicely comforting seasonal salad that brings out the rich flavour of the chestnuts beautifully. It sounds as if it uses a lot of oil, but it does work

2-3 sprigs of rosemary

75ml good olive oil

finely pared zest of 1 lemon in wide strips

30 chestnuts

pack of salad rocket

12 slices of Parma ham, shredded

• Put the oil in a small saucepan, add the rosemary and lemon. Warm through gently for 10 minutes and then set aside to infuse
• Make a small incision in the base of each chestnut. Then add to an already boiling pan of water. Cook for 12 minutes. Remove, peel and add to the rosemary lemon oil.
• Return chestnuts/ oil pan to the heat and warm through for a further 10 minutes. Remove rosemary and infuse for another 10 minutes
• Put rocket on a plate, cover with chestnuts and drizzle over with some of the oil. Top with Parma ham