Roasted Chestnuts

Steps

1. 1
   Heat the oven to 220°C.
2. 2
   Sort the chestnuts, discarding any that are cracked, have small holes or feel light for their size. Drop the rest into a bowl of the water and discard any that float — they are dry or wormy.
3. 3
   Lay each chestnut flat side down on a board and cut a deep cross or a long slash through the shell on the rounded side with a small sharp knife; an uncut chestnut can burst in the oven.
4. 4
   Return the scored chestnuts to the water for 10 minutes — the moisture turns to steam and helps the shells open.
5. 5
   Drain and spread them cut side up in a single layer in a roasting tin, then spoon 3–4 tablespoons of the soaking water into the tin.
6. 6
   Roast for 20–25 minutes, shaking the tin halfway, until the shells curl back at the cuts and the flesh inside is golden and tender.
7. 7
   Tip them into a clean tea towel, wrap them up, squeeze gently to crack the shells and leave for 5 minutes.
8. 8
   Peel while warm, removing both the shell and the papery inner skin, and eat at once.