Photo of the week

Roast chestnuts

Roast chestnuts

I’ve been popping out to the Christmas market during my lunch break and the roast chestnuts smell amazing. Perfect for warming up cold hands on a chilly winter’s day. This photo was posted by Stratman and shows a chestnut stall in Asia.

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Apricot and chestnut stuffing



It’s the trimmings that make Christmas dinner that extra bit special. Here’s an unusual recipe for apricot and chestnut stuffing – a sophisticated accompaniment for any vegetarian main.

Preparation time: 20 mins

Cooking time: 30 mins

Serves: 6


  •  600ml water
  • 1 large onion, coarsely chopped
  • 225g pre-soaked dried apricots, chopped into small pieces
  • 225g white breadcrumbs
  • 75g butter
  • 225g frozen chestnuts, thawed, roughly chopped
  • Handful of fresh parsley, chopped
  • Salt and black pepper


  1.  Preheat the oven to 200oC
  2. Butter a shallow ovenproof dish.
  3. Measure the water into a pan; add the onion and apricot and bring to the boil.
  4. Boil for about five minutes and drain.
  5. Put the breadcrumbs into a large bowl.
  6. Melt the butter in a pan and pour half of this on to the breadcrumbs.
  7. Add the remaining butter to a frying pan and fry the chestnuts over a high heat until lightly browned.
  8. Tip into the bowl with the breadcrumbs.
  9. Add the apricots, onion and parsley to the bowl.
  10. Season with salt and pepper.
  11. Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through.


Photo: Julie Weatherbee