On a crisp winter’s day, the smell of roasted chestnuts in the air is an instant lift. We love the idea of piling them in to twists of newspaper – so simple yet so delicious…
500 g (1 lb 2 oz) fresh unshelled chestnuts
10 small knobs of butter
4 sprigs of rosemary, torn into smaller stems
1 tbsp coarse sea salt
finely grated zest of 1 lemon
Preheat the oven to 180°C (350°F/Gas 4). Use a sharp knife to carefully cut a cross on the round side of each chestnut. Place them all in a baking dish and dot with the butter, rosemary, salt and lemon zest. Roast in the oven for 35 minutes or until golden and the shells have opened slightly. They are best eaten while still warm, but they are also a great addition to salads. Simply peel off the outer and inner skins (they’ll come away together for the most part) and enjoy.
*Recipe from Green Kitchen Travels by David Frenkiel and Luise Vindahl (£25, Hardie Grant Books)Tweet