Chestnuts might not be the first treat you think of around Christmastime, but they’re still deeply rooted in global festivities.
Street vendors often sell them at Christmas markets, and you may find hints of roasted chestnuts on various restaurant menus over the winter.
As for how to make them yourself, British cooking icon Jamie Oliver has revealed his go-to method in a candid recipe shared online.
Taking to his Instagram profile some nine years ago, Jamie posted a picture of the warming treats with the caption: “Home-roasted chestnuts…easy AND great way to enjoy these humble nuts…”
The recipe is one he swears by to this day and warrants “lovely roasted chestnuts” that are “ready for eating”.
How to roast chestnuts
Other than the nuts, roasted chestnuts do not require specific ingredients. They are available in most major supermarkets, including Sainsbury’s, for just £2.50 (400g).
Jamie recommends roasting 600g of chestnuts at a time, so it’s best to buy more than one pack. Any leftovers will keep uncooked for a couple of weeks.
Start with a preheated oven set to 200C/gas mark 6. Then, take 600g of chestnuts ( in their shells) and use a sharp knife to make a cross on top of each one.
Place the scored chestnuts on a roasting tray, cross-side up, and cook in the oven for 25 to 30 minutes.
You will know when they are properly cooked as the tops will split open. When this happens, remove the nuts from the oven and allow them to cool.
Finally, peel away the outer shell, revealing the “lovely roasted chestnut, ready for eating”, said Jamie.
If you’re struggling with the peeling step in this method, Nigella Lawson and her expert cooking team have a clever hack to make the entire process easier.
Sharing advice on her website, the Nigella.com team explained: “You can either roast or boil chestnuts. Boiling will simply help you to remove the skins.”
Roasting is the only way to introduce more flavour to the chestnuts, and it can be done briefly after they have been boiled. Always start by scoring a cross on the top of each chestnut before cooking.
The Nigella.com experts said: “You can boil the chestnuts for about 20 minutes to loosen the skins; they are often easier to peel after boiling. Scoop them from the water a few at a time and leave until cool enough to handle before peeling.”
Peeled chestnuts can be roasted for about 20 minutes in a hot oven set to 200C (180C fan) to add extra flavour.
