A sense of nostalgia fills the air when these little nuggets are roasting in the oven. Growing up roasted chestnuts were a treat after dinner on chilli Autumn nights.
- 500g chestnuts
- 1 1/2 liters cold water (or enough to just cover chestnuts)
- Pinch of salt
- Honey to serve, we used 3 Bees Yellow Blossom Honey
Preheat oven to 220°C.
Score each chestnut right around the centre. Place in a pot and cover with cold water. Add a pinch of salt to water.
Bring pot of water with chestnuts to the boil, and remove from heat as soon as it reaches boiling point. Strain chestnuts and place directly onto baking tray.
Roast chestnuts at 220°C for 10-15 minutes, until chestnuts are nicely browned and skin is visibly peeling away from the chestnuts.
Using a tea towel, the skin will slide off the chestnuts easily whilst hot. Once cooked the skin can prove a little harder to remove.
Drizzle with honey and enjoy.