Chestnuts are in good form this year. In previous years they have had paper thin shells and about half of them have been mouldy. This year, however, they are fantastic and we will make hay, er, roast chestnuts, while the sun shines.
Here's th blueprint.
First, score the chestnuts with an X. Otherwise the chestnuts may explode from expanding steam as they are roasted. (Yes, that is a specialized Chestnut Marking Knife made in Italy.)
Second, bake or broil the chestnuts for 20 or so minutes.
Third, let them cool a while.
Finally, peel and eat or crumble in a salad or mix with vegetables. Enjoy whatever!