There is nothing like the smell of roasted chestnuts.
Here in Melbourne, Autumn and Winter harvests of chestnuts between March and July, welcome the change of season with this delicious and sweet delight. I bought these local chestnuts from the quaint historic country town of Bacchus Marsh
Pre heat oven to 200°C.
Pierce the bottom of each chestnut with a sharp knife. Then, score the top (pointed part) with a cross to enable easy access to the flesh inside. This will also prevent chestnuts from exploding in the oven.
Bake for 2o minutes, depending on the size of the chestnuts.
Once the chestnuts have popped open and the inside is tender, remove them from the oven and wrap in a tea towel for a few minutes, allowing the shells and inner membrane to be easily peeled.
Enjoy straight from oven while warm.