Choosing fresh chestnuts
Look for shiny firm specimens that feel heavy for their size.
Keep them in a cloth or mesh bag in the crisper section in the fridge, for up to two weeks.
Take each chestnut and carefully make a slit from top to bottom down the curved side – these are now ready to bake in the residual coals of a fire or in a heavy pan. They will soften and the skin will burst. When cool, peel and eat.