With a delicate flavour, Roasted Chestnuts are a real treat, just remember to cut one end of the chestnut so they don’t explode.

Ingredients

2 tbsp olive oil
500g roasted, peeled chestnuts
garlic salt
fresh thyme

Method

1. Score the chestnuts by cutting an X across the face of the nut. Make sure you pierce the outer shell to make it easier to peel and stop the nuts from exploding.
2. Place the chestnuts in the oven at 200-220 degrees, ideally on a wire tray to allow the heat to circulate under the chestnuts.
3. Place a bowl of water in the oven to stop the chestnuts from drying out and add some steam.
4. Roast the nuts for approximately 20-30 minutes, turning the nuts over once the outer shell appears burnt, the cut side should start to open.
5. Once cooked, remove the chestnuts and wrap them in a clean tea towel and peeel. To peel squeeze each end of the nut then remove the dark outer shell.
6. Heat oil in a heavy based fry pan and saute the chestnuts
7. Add garlic salt and toss.
8. Serve sprinkled with fresh thyme.