See Also: Roast Chestnuts(recipes)
Roast quail with chestnuts and Calvados(recipes)
Salmi of Pheasant (or Partridge, or Guinea Fowl) with Roast Chestnuts(recipes)
Roast turkey with one-pot roast vegetables and roast potatoes(recipes)
Parsnip-stuffed roast saddle of lamb with fondant potatoes, roast beetroot and red wine sauce(recipes)
Sprouts with Pumpkin and Chestnuts(recipes)
Braised chestnuts in red wine gravy(recipes)
Pot-roasted partridge with cabbage and chestnuts(recipes)
Pot-roasted guinea fowl with wild mushrooms, chestnuts and truffled creamed potato(recipes)
Wild boar stew with wild mushrooms, chestnuts and chorizo(recipes)

Roast Chestnuts (recipes)




Serves 6



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



1kg/2¼lb chestnuts



Method



1. Heat the oven to 200C/400F/Gas 6.2. Cut a cross into the top of each nut into the top of the flesh. Put in a roasting tin and bake until the skins open and the insides are tender about 30 minutes.3. Serve in paper bags so you can eat them without dropping them. Peel away the skin and the pithy white bit inside to get to the sweet kernel.