Here’s some we did yesterday:
First preheat your oven to 200°C if it’s a fan oven (higher if not), or 400°F or gas mark 6.
Then rinse the chestnuts, trim off the stem, and cut a cross in the outer skin. If you don’t slit the skin they will explode in the oven.
Get a grown-up to help you with this because it’s quite fiddly and needs a sharp knife. We don’t want any fingers getting sliced!
When you’ve done that you can put your nuts on a baking tray or dish …
We only collected a few yesterday because we’d never tried them before and didn’t want to waste too many if we didn’t like them. Of course you may deduce now that we did like them!
Bung them in the oven and roast them until the skin peels open which should take around half an hour.
While they are warm, peel off the outer brown skin and the inner paler skin …
And you’ll be left with a beautiful, soft, creamy-coloured nut which is absolutely delicious: