Kristina’s favourite: the freezer method
1. Bring a pot of chestnuts covered in water to the boil and keep them on a low boil for 20 minutes. 2. Drain off the water and tip the chestnuts into a flat dish, like a roasting pan to cool them down quickly. 3. As soon as they are cool enough to handle, cut them in half and scoop out the nut 'meat' into small plastic containers or resealable plastic bags for freezer storage.