I've spoken before about the giant Sweet Chestnut that arcs above my fellow Commuters and I as we wait for the train each morning. A light scattering of Chestnuts nestle among the briefcases and steaming coffees on platform one; I have just enough time to hunt around in the leaves and gather the best that have fallen the previous day before hopping on the train to Metropolis. By the time Friday arrives, I have a bulging pocketful, ready to fashion into something tasty at the weekend.
A coat pocketful of Sweet Chestnuts, roasted and shelled
2 Garlic cloves
About 8 Sage leaves
A pinch of dried Oregano
A thick slice of stale white bread (crust if you've got it)
Salt and pepper
Put all of the ingredients into a blender and blitz; the wetness of the chestnuts and onion helps bind the stuffing together without the need of egg. Roast in the cavity of your Sunday Chicken, or roll into Crab apple-sized balls, place on a non-stick baking sheet and bake for 3o minutes (200C/fan 180C/gas 6) until golden.