A true winter fish, they are at their best in the frosty months. Very small sprats, no more than 10cm long, can be cooked and eaten ungutted. As they are a very oily fish, larger sprats are best grilled, although a plate of lightly floured sprats, shallow-fried until crispy and served with lemon wedges and a beer, is perfect to share as a starter or makes a great TV snack. Mention sweet chestnuts and most people conjure up warm memories of roasting them on a cold winter s day. The smell is enough to entice you and the nut is deliciously moist and sweet.
Chestnuts are also important in the kitchen.
They can be dried and ground into flour for making cakes. Soaked whole in syrup, they become the luxurious speciality of marrons glac s which can be eaten as a sweetmeat or used as decoration for cakes and puddings. Boiling or roasting makes their skins easier to remove and they are perfect served whole with brussels sprouts. They can be chopped into stuffing for turkey and goose or made into a puree and served as a traditional accompaniment with game. When buying fresh chestnuts, choose nuts that feel heavy and have shiny, smooth skins.