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Blog - Rob Morris - Chef, Food Stylist, Recipe development

Posted Sunday 10 November 2013. I've spent the last couple of weeks picking up chestnuts in the woods whilst out walking Bella my Border Terrier. I find it hard to resist picking up these shiny nuts from their prickly cases particularly as they are free and in abundance this year. Simply roast the chestnuts in a hot oven, making sure you make a little slit in each one before placing in the oven. A little tip, leave one without a slit and when it explodes in the oven you know they are ready to eat. Last y...

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Blog - Rob Morris - Chef, Food Stylist, Recipe development | robsgoodgrub.co.uk Reviews
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Posted Sunday 10 November 2013. I've spent the last couple of weeks picking up chestnuts in the woods whilst out walking Bella my Border Terrier. I find it hard to resist picking up these shiny nuts from their prickly cases particularly as they are free and in abundance this year. Simply roast the chestnuts in a hot oven, making sure you make a little slit in each one before placing in the oven. A little tip, leave one without a slit and when it explodes in the oven you know they are ready to eat. Last y...
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1 chestnuts
2 for roasted chestnuts
3 posted in
4 good life
5 wild boar ragu
6 for the marinade
7 200ml sherry vinegar
8 2 rosemary springs
9 for the ragu
10 subscribe via rss
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chestnuts,for roasted chestnuts,posted in,good life,wild boar ragu,for the marinade,200ml sherry vinegar,2 rosemary springs,for the ragu,subscribe via rss,rob's writings,older posts
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Blog - Rob Morris - Chef, Food Stylist, Recipe development | robsgoodgrub.co.uk Reviews

https://robsgoodgrub.co.uk

Posted Sunday 10 November 2013. I've spent the last couple of weeks picking up chestnuts in the woods whilst out walking Bella my Border Terrier. I find it hard to resist picking up these shiny nuts from their prickly cases particularly as they are free and in abundance this year. Simply roast the chestnuts in a hot oven, making sure you make a little slit in each one before placing in the oven. A little tip, leave one without a slit and when it explodes in the oven you know they are ready to eat. Last y...

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Blog posts in Good life - Rob Morris - Chef, Food Stylist, Recipe development

http://www.robsgoodgrub.co.uk/good-life

Posts in Good life. Posted Sunday 10 November 2013. I've spent the last couple of weeks picking up chestnuts in the woods whilst out walking Bella my Border Terrier. I find it hard to resist picking up these shiny nuts from their prickly cases particularly as they are free and in abundance this year. If you would like to make this tart follow the link below to the recipe on my website:. Http:/ www.rob-morris.com/recepies/chocolate/chestnut/tart/dessert/pastry/foraging. Posted Tuesday 5 November 2013.

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Wild Boar Ragu - Rob Morris - Chef, Food Stylist, Recipe development

http://www.robsgoodgrub.co.uk/wild/boar/ragu/pasta/slow/cooked

Posted Tuesday 5 November 2013. Last year my wife, Becky, and I took a Chianti wine tour while on our honeymoon and we had the most amazing wild boar ragu for lunch at the vineyard while gazing over the Tuscan countryside. I've been wanting to give it a try ever since and having the in-laws over for Sunday dinner last weekend seemed like a good opportunity to do something a bit special. I also happened to have a shoulder of wild boar in the freezer left over from a photo shoot, which was convenient!

3

Chestnuts - Rob Morris - Chef, Food Stylist, Recipe development

http://www.robsgoodgrub.co.uk/chestnuts/chocolate/torte/dessert

Posted Sunday 10 November 2013. I've spent the last couple of weeks picking up chestnuts in the woods whilst out walking Bella my Border Terrier. I find it hard to resist picking up these shiny nuts from their prickly cases particularly as they are free and in abundance this year. Simply roast the chestnuts in a hot oven, making sure you make a little slit in each one before placing in the oven. A little tip, leave one without a slit and when it explodes in the oven you know they are ready to eat.

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Work - Rob Morris - Chef, Food Stylist, Recipe development

http://www.rob-morris.com/work

Kellogg's "The Art of Bran Flakes". McDonalds BBQ Chicken Legend. Sainsbury's "dad to the rescue". Sainsbury's "the cake chief". The Magic of Saucery. Albert Bartlett Potato Gratin. Albert Bartlett Potatoes au Gratin. Albert Bartlett Roast Potatoes. Come Dine With Me. Gorgonzola, Pear and Walnut Salad. Kellogg's "The Art of Bran Flakes". McDonalds BBQ Chicken Legend. Pwani Life Fresh Fry. Pwani Life Fry Mate. Pwani Life Mpishi Poa. Sainsbury's "dad to the rescue". Sainsbury's "the cake chief".

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About - Rob Morris - Chef, Food Stylist, Recipe development

http://www.rob-morris.com/about

As an experienced food stylist, chef, writer and cookery presenter I have nearly 20 years of experience working in the food advertising world and in some very successful restaurants. Above all I love food whether that's cooking it, writing about it or talking about it. Quite simply food is my life and has been from my youngest memories of cooking with my Italian grandparents. I trained as a chef. What I'm doing now. Now based in South East of England with my wife, daughter and dog I am working across the...

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Recipes - Rob Morris - Chef, Food Stylist, Recipe development

http://www.rob-morris.com/recipes

Apple and Cranberry Charlotte. Apple and Pear Crumbles. Chocolate and Chestnut tart. Rhubarb Trifle with Honeycomb. Herby Lamb, Petit Pois a la Francaise. Tartiflette with Jersey Royals. Pea and Spring Onion Fritters. Summer Minestrone with Chicken balls. Tomato and Chilli Soup. The taste of Rob in your own home. Great food not only looks good, it has to taste fantastic and here Rob shares some of his favourite recipes for any occasion. Tomato and Chilli Soup. Chocolate and Chestnut tart.

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Blog - Rob Morris - Chef, Food Stylist, Recipe development

Posted Sunday 10 November 2013. I've spent the last couple of weeks picking up chestnuts in the woods whilst out walking Bella my Border Terrier. I find it hard to resist picking up these shiny nuts from their prickly cases particularly as they are free and in abundance this year. Simply roast the chestnuts in a hot oven, making sure you make a little slit in each one before placing in the oven. A little tip, leave one without a slit and when it explodes in the oven you know they are ready to eat. Last y...

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