Ingredients:

  • 1 lb (450 g) Fresh Chestnuts, unpeeled
  • 2 cups (475 ml) Water, for soaking
  • 1 tsp (5 g) Coarse Sea Salt (optional)
  • 2 Tbsp (30 ml) Water, for the baking tray

Instructions:

  1. Preheat the oven to 400°F (200°C / Gas Mark 6). Line a baking sheet with foil or parchment for easy clean-up.
  2. Score the Chestnuts: Place each chestnut flat-side down and use a sharp paring knife to make a deep 'X' or a single horizontal slash (about 1 inch long) on the domed side, ensuring the cut penetrates both the outer shell and the papery inner skin.
  3. Soak: Transfer the scored chestnuts to a bowl, cover with two cups of water, and let them soak for 5–10 minutes. This aids steaming during roasting.
  4. Drain and Arrange: Drain the nuts well. Arrange them on the prepared baking tray, ensuring the scored side is facing upwards. Add 2 Tbsp of water to the corner of the baking tray to maintain humidity.
  5. Roast: Place the tray in the preheated oven and roast for 25 to 30 minutes, until the cuts open dramatically and the exposed flesh is pale golden brown.
  6. The Tea Towel Trick: Immediately upon removing the tray, transfer the hot chestnuts into a clean kitchen tea towel. Gather the corners to form a sealed pouch.
  7. Rest and Steam: Let the chestnuts rest inside the towel for 5–10 minutes. The residual heat will create steam, which loosens the inner skin for easy peeling.
  8. Season and Peel: Open the towel and sprinkle the chestnuts with coarse sea salt (if using). Serve immediately while still warm. Peel quickly, as they are easiest to handle while hot.