“Chestnuts roasting on an open fire, Jack Frost nipping at your nose”
Since it’s absolutely BALTIC out there, I figure its time to crack out my favourite Wintery treat. I’ve always loved roasted chestnuts. Nothing compares to the ones you buy from street sellers but they’re still delicious even when roasted in a domestic oven.
I’ve been asked a few times recently about foraging for chestnuts. You can absolutely do this but remember that not everything that people call chestnuts are actually edible. For example conkers or cheggies make great soap but they’ll give you a tummy ache if you eat them. If you’re in any way unsure, then play it safe and buy them from a shop.
You will need
Fresh chestnuts
Roasting tray
Method
- When you buy fresh chestnuts they should be smooth, feel a little soft bit not squishy and they shouldn’t rattle around when you shake them
- Rinse your chestnuts. You don’t eat the shells but because your hands will be all over them as you eat, it’s probably best to make sure they’re clean
- Let the chestnuts dry completely
- Preheat the oven to 200c (180 fan assisted)
- Cut an X into the top of each chestnut
- Roast for about 15-20 minutes
- In a Pinterest perfect world, the shells will open like a flower when they’re ready. But in our house they usually just split open a little bit
- To eat simply allow to cool for a few minutes and peel off the shells
Love Rachel ❤
