Roasted Chestnuts

Don't go roasting chestnuts on an open fire - pop them in your Chili Penguin oven instead!

Share Print



blog image


  1. 1) Pick out enough chestnuts to cover the bottom of your chosen roasting tin, discarding any that look dry, mouldy or bug eaten.
  2. 2) Slice through the outer skin from the pointy end, either making a cross or cutting down to make a flap but trying not to cut the nut.
  3. 3) Put them in the tray and into a hot oven.
  4. 4) Check on them regularly, turning them over so they cook evenly.
  5. 5) When the skins start to get a bit crispy and dark take them all out of the oven and set aside, covering with foil or a lid so they can steam for a few minutes.
  6. 6) Peel and serve. The steaming should have made the fluffy inner skins easier to remove.