Did you know chestnuts are higher in carbohydrates and lower in fat and protein than any other nut? They contain fibre, potassium, iron, zinc and manganese and are rich in immune boosting, cancer preventing anti-oxidants. So whether you pick them straight from the ground during a winter walk, free them from their shells and nibble on them just as they are, take a few home to roast in the oven and eat warm by the fire or use them as an ingredient in the most delicious chocolate fridge cake you'll ever eat (see below) make sure you don't miss out on these little wonders of nature this season.

75g prunes, roughly chopped
75g raisins
150g dark high cocoa content chocolate, broken into pieces
100g unsalted butter, cubed
150g gingernut biscuits, roughly crushed
150g cooked and peeled chestnuts, roughly chopped

Line a 20cm square tin, or a 20cm-diameter round tin, with clingfilm. Put the chocolate and butter in a bowl over a pan of simmering water and leave to melt. Combine with the fruit, the biscuits and chestnuts. Pour into the tin, pressing down into an even layer. Leave until cool, then refrigerate until solid. Use the clingfilm to lift it out of the tin, and cut into squares or wedges.