Chesnuts roasting on an open fire....

[Annwithnoe]

Or in the oven

We had chesnuts last year on Christmas Eve and they were a bit meh. I think I need better seasonings. Anyone got any recipes?

I use merchant gourmet ones for sprouts and stuffing. Real ones are lovely roasted in the Aga but do tend to explode everywhere.
Mushroom and chestnut rissoto is delicious.

You need to put a hole in them before you roast. I use a corkscrew (simply because, if I have chestnuts, I also have wine). Stops them exploding.

And you need loads of salt.

Mine always explode no matter what tricks I try. So by the time I’ve cleaned the oven and burnt my fingers trying to unpeeled them it’s a bit of a let down to be honest!