• 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!


  • 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.


  • 3

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


  • 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.


  • 5

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


    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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