and he is back, taking a break from climbing mountains. Last time we saw Ross was when he brought us porcini, this time beautiful chestnuts. With autumn in full swing the season just starting, they will feature all over for the next two months, but the best is still toasted over an moderate open fire or roasted. These sweet Spanish chestnuts have a beautiful soft texture once toasted. Last night we featured them as part of a vegan menu where we normally would have used a cashew cream we made a chest nut puree. Tonight we are looking at doing a candied version with a seared duck starter.