Sage and honey butter roasted chestnuts
When peeling the chestnuts, be sure to remove the fuzzy inner membrane as well. It should come off easily thanks to the soaking done at the start of the recipe.
SERVES 6 AS A SNACK | PREP 25 MINS | COOK 35 MINS
EASY | V GF
18 chestnuts
100g unsalted butter, cubed
1 tbsp runny honey, plus 1 tsp small handful of sage, torn, plus a few leaves to garnish large pinch of cinnamon sea salt flakes to serve
1 Heat the oven to 200C/180C fan/gas 6. Put each chestnut flat-side down on a chopping board. Carefully hold the chestnuts and, using a sharp knife, cut a cross in the top of each – try to cut through just the shell and not the nut inside. Transfer them to a large bowl of just-boiled water, cover and leave to sit for 3 mins.
2 Meanwhile, put the butter, honey, chopped sage and cinnamon in a small pan along with ½ tsp of salt. Put over a low-medium heat and leave until the butter melts, stirring to combine. Drain the chestnuts thoroughly, patting them dry, then transfer to a bowl. Pour over the honey-butter mixture and toss to combine.
3 Put a large sheet of foil on a rimmed baking tray. Tip the chestnuts with the honey butter in a single layer into the centre of the foil. Loosely gather up the edges of the foil around the chestnuts, leaving an opening at the top.
4 Transfer to the oven and roast for 30-35 mins or until the shells begin to curl up and the chestnuts are cooked through. Remove from the oven, close the gap in the foil and leave to sit for a further 5 mins. Transfer the chestnuts to a serving platter, scraping out all of the buttery juices. Garnish with the reserved sage leaves and sprinkle over flaky sea salt. Serve while still hot with a spoon to drizzle over more honey butter.
PER SERVING 196 kcals | fat 14.5G saturates 8.8G | carbs 14.5G | sugars 6G fibre 1.8G | protein 0.9G | salt 0.4G