14/11/2014
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Matteo Lamaro proprietor of the Curator Caf茅 in Totnes with Bill for Foodie Friday
Matteo Lamaro, the proprietor of the Curator Caf茅 in Totnes and Woodroast in Dartmouth's recipe for Castagnaccio (Chestnut Tart)
A typically autumnal dessert
For the dough
400g sieved Chestnut Flour (available in health stores)
1/4 cup ful fat milk
2 cups water
A pinch of salt
3 tbsp vegetable/sunflower oil
A handful of dried cranberries that have been soaked in a sweet wine like cherry wine or port
50g demerara sugar
For the top
A sprinkling of pine nuts and rosemary
In a large bowl mix all the dough ingredients adding the water last until a firm dough had been formed.
Press into a lined tart tin or baking tray.
Sprinkle with pine nuts and rosemary and bake at 180C for around 40minutes
Broadcast
- Fri 14 Nov 2014 12:00大象传媒 Radio Devon
World War One At Home
Discover incredible stories about life in Devon during WW1.