Last Autumn, there was a man roasting and selling buttery, salted chestnuts outside Wellington's Freyberg swimming pool. From the back door of my kitchen, I could smell them cooking and I couldn't resist wandering down and buying a bagful. I sincerely hope he comes back this year.
|1 kg||Chestnut (Main)|
|1 Tbsp||Unsalted butter (Main)|
|2 tsp||Sea salt flakes|
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- Preheat the oven to 180C. Carefully pierce the outer skins of the chestnuts with a Stanley or craft knife, then roast them for about 20 minutes.
- Remove the nuts from the oven and wrap them in a tea towel for 5 minutes. Peel the warm nuts, then toss them in the butter and sprinkle with salt before cosying up and eating them.