• Serves: 5
  • Prep Time: 10 minutes
  • Cooking Time: 45 minutes - 1 hour
  • Difficulty: easy

When I used to live in China, there was a chestnut stand on almost every street corner. And I think it took me a few months to realize that amazing cinnamon smell was actually chestnuts. Little coals of warmth that tasted like Autumn.

I got these chestnuts in the supermarket for a pound and had everything else already in the kitchen/garden. The only difficulty is making sure you don’’t cut yourself scoring the shell so it’’s probably better if you have access to a sharp paring knife.

 

here's what you'll need...

  • A bag of chestnuts
  • A handful of rosemary (I used fresh because for some reason, it’’s growing in my garden whether I want it or not)
  • 1 tbsp of coarse sea salt
  • Half a block of butter (melted)

Roast chestnuts ingredients

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set oven temp: 180C/gas mark 4

here's how it's done...

  • 1

    Preheat your ovens to 180C (170C fan).

    Put the chestnut flat on a board and score an X without losing any fingertips. Please be careful!

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  • 2

    Add them to a bowl of boiling water and let them soak for a few minutes. This will keep them from drying out when we cook them.

    rsz_2instructional_2

  • 3

    Drain, then add your butter, chopped rosemary and salt and toss them before laying them flat on a large sheet of foil.

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  • 4

    This is the fun part (well, I thought it was fun). Collect the edges and corners of the foil until you fashion a kind of volcano shape. Make sure it’’s not too tall for your oven shelves.

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  • 5

    Stick them in the oven and let them cook for 45 mins to an hour. Garnish with any left over rosemary and serve!

    ta_da_2

    The shells will be soft enough to peel back and inside you’’ll have a flavoursome, soft, fleshy chestnut. The perfect autumn snack!

 

By Finn Christo on 29.11.13

Guest Contributor

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