Yield:as many as you want to eat!
Prep Time:15 mins
Cook Time:30 mins
Roasting chestnuts is really easy and really rewarding as you get to crack open the skins and dig into the tasty, slightly sweet chestnuts hidden within. You can buy sweet chestnuts in supermarkets from October to January, we like to forage ours from our favourite local ancient tree as soon as it starts to drop it's prickly pressies!
In the winter we wrap our chestnuts in a big foil parcel and pop them in the wood burner for about 20 minutes. But when it's mild in autumn we roast them in the oven.
Preheat the oven to 200°C.
Make a cross on the top of each chestnut and place on a baking tray.
When the oven is hot, pop the tray of chestnuts into the oven for 30 minutes.
As soon as they are cool enough to handle remove the shells and get stuck in!
Some people like a grind of salt on theirs, or a little chilli-salt. I love mine as they come fresh from the heat unadulterated and YUM!
*Please don't muddle these yummy sweet chestnuts with their relatives the horse-chestnuts (a.k.a conkers) which are poisonous. Sweet chestnuts have a far more spiky outer shell than conkers. Also, please only take what you will use on the day and leave the rest for squirrels and other foragers. They are free and more will fall from the chestnut trees in the coming weeks so you can always collect more if you get hooked!