At a glance
You're scoring fresh chestnuts with a cross-shaped cut before popping them into the oven for about 20 minutes at 200°C. The trickiest part is keeping an eye on them so the shells turn a nice dark brown without burning — you'll know they're ready when the scored cross opens up and the flesh darkens inside.
1/3
Score the shells
Chestnuts always need to be cooked before eating — never eat them raw. Before doing anything else, score the shell in a cross shape, with each cut about 3 cm long. Cut all the way through the shell, and it's fine to nick the flesh of the chestnut slightly too.
For this step
0/12/3
Roast in the oven
Arrange the chestnuts on a baking tray, cut side up, and roast for about 15 to 20 minutes at 200°C.
3/3
Watch the shell darken
The shell will start to darken, the scored cross will open up, and the exposed flesh will begin to take on a darker colour. Just be careful that the shell only turns dark brown, not black and burnt.
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Anyone can answer, without signing in or buying. Answers aren't verified. The percentage is the share of “Worked out” answers, shown from 5 answers.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
