Roasted chestnuts (Marrons chauds)

1. Score the rounded side of the chestnuts crosswise with a sharp knife – this stops them bursting while roasting and makes peeling easier.

2. Soak the scored chestnuts in cold water for 20-30 minutes.

3. Spread them on a tray or in a chestnut pan, scored side up.

4. Roast in a 200 °C oven (or over an open flame, shaking often) for about 20-25 minutes until the skins split open and the insides soften.

5. Salt them lightly and rest wrapped in a tea towel for a few minutes – the steam makes the skin come off more easily.

6. Serve warm, picked from a paper bag, as on the streets of Paris.

Tip: Roasted chestnuts are a street classic of the French winter – the scoring and a short soak are the secret to stopping them splitting and making them easy to peel. They are best fresh and warm.