Roasting Sweet Chestnuts……3 Ways, maybe 4………

Directions

1st way..... Lay the chestnut flat side down, pinch between your fingers and with a serrated knife make a cross through the outer shell and white pithy layer.  Go gently just into the kernel, lay them on a baking sheet and roast in a moderate oven for 20-25 minuites until soft and cooked, the softer they are the sweeter they become.  Cover with a clean towel for 10-15 minutes, peel and devour.....

2nd way...Prepare to cut as above, making 1 slash, add to a pan of salted simmering water for 5 minutes.  Bring to the boil and drain, roast for 15-20 minutes,  until soft and cooked as above, cover, wait a while.....peel and devour.....

3rd way.... Prepare to cut as above using a small sharp knife this time, make a single slash or for a different cut, try cutting around the top of the nut in a scallop shape.  Over a moderate flame add to a roasting pan; chestnut roasting pans have holes in to let the flames lick around the pan, giving the chestnuts a smoky, sweet caramelised flavour.  About 15-20 minutes and the chestnuts will start to open, peel and devour...

Oh yer and my favourite... Slashed and slowly roasted by the licking flames of an open fire in a chestnut pan...as the song goes...."Chestnuts roasting on an open fire, Jack Frost nipping on your nose, Yuletide carols being sung by a choir, and folks dressed up like eskimos"