They can be cooked on an open fire but you have to be careful as they will explode. So to prevent this make a slit through to the fleshy nut inside each chestnut with a sharp knife before cooking them.

You will need a special roasting pan for roasting them on the fire which has a long handle and holes in the bottom.

Another good idea is to use a popcorn popper with a lid, so if they burst you will not get any hot bits flying out at you!

They will take about 20 minutes to cook.

The easiest method is to roast them in the oven at 220°C/425°F on a baking tray.

Simply slit them just as in the open fire method above or twice making an X on top. This will make them easy to peel as the corners will lift while roasting, Either way, works.

Pop them on the tray for about 20 minutes in the oven and they will be so good everyone will want to peel their own to eat them, there and then!

Chestnuts can also be boiled and this is a good method if you want a chestnut purée for use in a recipe.

To cook in this manner, simply wash the chestnut under running water.

Then cut each chestnut in half. Checking for any signs of worms as often you will find them in fresh fruits, shows they are organic!

Pop them in a pan of water.

Bring to a boil and simmer for about 5 to 10 minutes.

When cooked, remove the shells.

When cool they can be used as you want.

A chestnut puree can be used in such things as a lovely chestnut gateaux.

(You can also buy chestnut puree in cans or tins from good supermarkets or specialist food stores and it is very useful to have for Christmas time!)