MAKE IT ZING

CASTELFRANCO WITH WARM CHESTNUT, THYME AND PROSCIUTTO

SERVES 4

15 chestnuts
250ml extra-virgin olive oil
10 lemon thyme sprigs (use regular thyme if lemon is unavailable)
1 head firm castelfranco radicchio (substitute with treviso radicchio or another chicory)
120g quality ricotta
2 tsp quality aged balsamic vinegar
8 slices prosciutto

CHARDONNAY AND HONEY VINAIGRETTE

½ tsp salt
35ml chardonnay vinegar (or champagne vinegar)
1½ tsp sherry vinegar
1 tbsp finely diced shallot
1 tsp honey
75ml olive oil

1 For the vinaigrette, combine the salt, vinegars and shallot in a jar with a lid. Mix well and allow to marinate for at least 15 minutes. Next, add honey and, using a whisk, slowly drizzle in the olive oil, mixing slowly and gently. Seal the jar and set aside.

Peeling your chestnuts: Using a small paring knife, score a small ‘x’ on the flat side of each chestnut. Add to a saucepan and cover with 3-4cm of water. Simmer for 10–12 minutes (this loosens the skins).