Recipe:

1. Prepare the chestnuts: Wash chestnuts under cold water to get rid of any dirt. Place the flat side of the 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 chestnuts into a bowl, cover with cold tap water and let them sit for an hour. Do not skip the soaking as it plays a crucial role in easy peeling later on.
2. Cook the chestnuts: Preheat the oven to 190C/170c fan/5 gas mark. Drain 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 a few times, if necessary. They should be fully roasted when the skins have pulled back/opened and the flesh inside has softened.
3. Steam the chestnuts: Cover the baking dish with a clean tea towel and let them 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.