• 4 (100g each) goats cheese
  • 250 g cooked chestnuts
  • 200 g breadcrumbs
  • 1 egg (beaten with 50ml milk)
  • 100 g flour
  • 50 g fennel seeds
  • 0.5 cup mixed herbs ( parsley, tarragon, thyme etc)
  • 1 small red onion (peeled & diced)
  • 2 tblsp balsamic vinegar
  • 4 tblsp olive oil
  • 1 clove of garlic (peeled)
  • 1 tblsp chopped chives
  • 150 g sugar
  • 150 ml water
  • juice from 1 lemon
  • 2 figs (cut in half and sprinkle with a little brown sugar and glaze under grill)


  • Mix the bread crumbs with the herbs and fennel seeds, season with salt & pepper. Place herb crumbs on a tray. Place flour on a tray.
  • Mix 100g of the chestnuts with the goats cheese. Toss goats cheese in flour then dip in egg mixture and then toss in breadcrumbs.
  • Golden brown goats cheese on both sides in vegetable oil on hot pan and place in baking tray, warm in oven for 5 min at 150°C.
  • Chestnut puree:
  • In a small sauce pot boil water, sugar and lemon juice until dissolved. Cool liquid with 50 g of chestnuts till smooth.
  • Note: if too thick, add more liquid or more chestnuts if too thin.
  • Chestnut sauce:
  • Rub the inside of a mixing bowl with the clove of garlic then add the red onion, balsamic vinegar, olive oil, chives - mix well and add the remaining chestnuts.
  • To serve:
  • Place a circle of chestnut puree on centre of the plate, then goats cheese, dress with glazed figs and dressing. Serve with a nice crisp salad or rocket.


Derry's tips: When roasting fresh chestnuts, always pierce the shell with a fork or a knife or the chestnut will explode. Chestnuts are also great sprinkled over soups too.