Oven-roasted chestnuts

How to make it

1. Wash and check them. Throw away any chestnuts with damaged shells or signs of mould.
2. Score each chestnut. Cut an X on the rounded side or make one cross cut that is long enough. Cut through the shell and the thin skin underneath, without going deep into the flesh.
3. Soak for 30 minutes. Cover the scored chestnuts with hot water. Drain them well before roasting.
4. Preheat the oven to 200°C with the fan on or 220°C without the fan. Spread the chestnuts on the baking tray in a single layer, cut side up.
5. Roast for about 20–30 minutes, depending on the size and moisture of the chestnuts. The time is a guide, not a guarantee of the result. After about 20 minutes, check one chestnut: let it cool enough for you to open it, and taste it only if the flesh is soft. Don't rely only on the shell splitting open; small chestnuts can dry out quickly.
6. Peel them while they are warm. Cover them with a clean tea towel for about 5 minutes, then remove both the hard shell and the thin inner skin.