We took a walk in the woods in the north of Holland and found chestnuts aplenty.
Luckily, I had a rain hat in the pocket of my coat. I turned it inside out and we filled it with our harvest. Be careful of the prickly shells while you get out the chestnuts.
Once home, I cut a cross into the side of the chestnut and put some in a 200C / 400F oven to roast for about 15 minutes or until they pop open as shown in the photo. Be sure you do check on them as they can burn easily. Let them cool slightly and peel them.
That evening I added them to our meal. Combine Brussel sprouts, potatoes, onion, bacon bits and chestnuts all tossed in a hot pan with olive oil for a truly autumn taste.
Bon appitit or eet smakelijk!