Jesse Dunford Wood

Jesse Dunford Wood

18th March 2014
Jesse Dunford Wood


by Jesse Dunford Wood, Parlour, Kensal Green


  • 500g Vacuum Packed Whole Chestnuts - SAVE SOME FOR GRATING!
  • 250g Water
  • 25g Butter
  • 10g Sugar
  • 5g Salt
  • 1 Garlic cloves
  • Lemon juice
  • 100g Olive oil
  • 200g Strong flour
  • 5g Salt
  • 100g Rosemary water or pain water with chopped Rosemary in for the lazy ones..
  • 10g Chopped parsley
  • 250g Sugar
  • 100g Sherry vinegar
  • 1 Spring of rosemary


Boil the first part altogether until the chestnuts are soft. Blend smooth with the olive oil, and check for seasoning, possibly adding a bit more water to make the right consistency, and lemon and salt to taste. Put straight in a piping bag.
The day before if you can be bothered..
Boil a bunch of rosemary with half a litre of water, leave to infuse overnight, this is the rosemary water for the recipe.
Put all dry ingredients into the mixer and turn on. Add the water until you get a dough consistency. Then add the chopped parsley and mix again.
Weigh the dough into 75g portions and roll out (not too flat)
Cook in a dry pan, until coloured on both side, and then puff over an open flame til light and ‘pittery’.
The day before if you can be bothered..
Make a dark caramel with the sugar and water, stop it with the vinegar, be careful, it will spit, and add the rosemary, and strain it the day of using, check texture at room temp. Keeps forever.
To plate up, a splodge of the Hummus, cover it in finely chopped celery and some picked parsley leaves, drizzle with your sherry caramel, and grate over the remaining chestnuts in a little cloud to finish. Make sure you heat the Pitta bread for full effect..

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.