1/2 pound fresh chestnuts 2 tablespoons unsalted butter 1/2 cup chicken stock 3 sprigs fresh thyme 1/2 onions, slivered 1 teaspoon sugar sea salt fresh

Pâté: 2 tablespoons olive oil 1 each onion, finely chopped 2 cloves garlic, crushed 2 pinches fresh thyme 1/2 pint port wine 1/2 pint vegetable

1/2 cup egg whites 1 teaspoon salt 2 teaspoons sugar 1 teaspoon ginger, ground 1/4 teaspoon cayenne pepper 1/4 teaspoon nutmeg, ground 1/4 teaspoon black

2 cups of water 4 oz. ‘Chestnut Chips’ 1 garlic clove, peeled 1 1-inch-long piece peeled fresh ginger 3 Tablespoons rice vinegar 1 1/2 teaspoons

1 – 8 oz. CGI freeze-dried Chestnut “Slices” (rehydrated in 16 oz. boiling water)or use 1 lb fresh or frozen-peeled chestnuts 1 1/2 cup reserved

500g (1 lb) salmon fillet, skin removed, diced 2 egg whites 3 Tablespoons chestnut flour 2 teaspoons lime juice 1 Tablespoon finely chopped ginger 1

1/2 cup oil and vinegar salad dressing 1/2 cup ‘Chestnut Chips’ To sweeten salads with ‘Chestnut Chips’, use your favorite oil and vinegar salad dressing.

Ravioli Filling:(1 pound fills 50 raviolis 1″ diameter) 1 pound chestnuts, peeled and chopped 2 ounces whole butter 1/4 cup celery, small diced 1/4 cup