Roast the chestnuts in the preheated oven for 15-20 minutes, or until the shells start to peel back and the flesh is tender. Remove the chestnuts from the oven and let them cool for a few minutes ...

Roasted chestnuts are best eaten still warm to the touch and peeled by the eater. We like dipping them in a little bowl of sea salt. Recipe from The Extraordinary Cookbook: How to Make Meals Your ...

Cover loosely with greaseproof paper and roast for about 2¾ ... Throw in the chestnuts and boil for 5–10 minutes, until the shell and inside skin peel off easily and the flesh should be ...