This is what sweet chestnuts (not horse chestnuts) look like. Don’t be fooled, those spiky bits hurt!
This is how many Lisa and I picked. I think it was about 6kgs
The next batch were a combination of oven and on the (gas) stove. These ones had the best smell!
But when you roast them, peeling them is tricky, because the shells/peels go really hard. Also, if they aren’t all the same size, some of them overcook whilst others are still uncooked.
We think the best idea is to boil them, then the shells/peels are soft, which makes them much easier to get off!
It is such hard word though. Not for the feint-hearted. We have frozen 2 batches and have 1 last batch left.
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