PEEL & EAT CHESTNUTS

SERVES 4

A CHRISTMAS CAROL comes to life. Chestnuts roasting on an open fire is an easy image to conjure (well, after you’ve made the X-cut in the shell) and a totally addictive seasonal treat. Chestnuts in the shell are available only in the fall.

1 pound whole chestnuts in the shell

1 teaspoon olive oil

Salt

Preheat the oven to 375°F. Using a sharp paring knife, carefully make an X on the flat side of each chestnut, cutting through the leathery shell. This is important so the chestnuts won’t burst in the oven. Put the chestnuts on a baking sheet, and toss with the oil and a sprinkle of salt. Roast until the shell around the cut begins to open and the flesh inside looks golden, about 30 minutes. While the chestnuts are still hot, peel off the shell, add a little salt, and devour.