Recipe:

1. Prepare the chestnuts: Wash the chestnuts under cold water to remove any dirt. Place the flat side of each chestnut down on a chopping board and cut an “X” across the rounded side using a sharp paring knife or a chestnut knife, if you have one. Transfer the chestnuts to a bowl, cover with cold tap water, and leave them to soak for an hour. Do not skip the soaking, as it plays a crucial role in making peeling easier later on.
2. Cook the chestnuts: Preheat the oven to 190°C/170°C fan/gas mark 5. Drain the chestnuts and place them on a baking tray in a single layer. Roast for 20–30 minutes, keeping a close eye on them and turning occasionally, if necessary. They should be fully roasted when the skins have pulled back or opened and the flesh inside has softened.
3. Steam the chestnuts: Cover the baking dish with a clean tea towel and steam for 15 minutes.
4. Peel the chestnuts: Transfer the roasted chestnuts onto a plate and remove the outer shells. If you are unable to remove the fuzzy inner skin by hand, use a small sharp knife to peel it.