{"product_id":"wood-fired-roasted-chestnuts","title":"Wood-Fired Roasted Chestnuts","description":"\u003cp\u003eRoasting chestnuts in a pizza oven is one of autumn's great pleasures - the wood smoke adds a depth of flavour you simply can't replicate in a kitchen oven. You need a perforated pan (or an old frying pan with holes drilled in it) so the smoke and heat can reach the chestnuts directly. The scoring is essential: without a cut in each one, the steam builds up inside and they explode, which is dramatic but wasteful. Score them well, roast them on the embers, and serve them warm in a paper bag or wrapped in a tea towel. It's as simple as cooking gets.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e500g fresh chestnuts\u003c\/li\u003e\n  \u003cli\u003eA perforated roasting pan (or a cast-iron pan with holes)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eLight your pizza oven with 4-5 thin kindling sticks and paper. Once the fire is established, add two larger logs and let them burn down to glowing embers. You want the oven at around 200-220°C.\u003c\/li\u003e\n  \u003cli\u003eWhile the embers form, sort through the chestnuts and discard any with holes, cracks, or soft spots - these have gone off.\u003c\/li\u003e\n  \u003cli\u003eUsing a sharp serrated knife, score each chestnut with a deep cross-shaped cut on the flat side, cutting about 3-4mm into the flesh. This is the most important step - it stops them exploding and lets you peel them easily later.\u003c\/li\u003e\n  \u003cli\u003eSpread the embers across the oven floor. Place the scored chestnuts on the perforated pan and set it directly on the embers.\u003c\/li\u003e\n  \u003cli\u003eRoast for 20-30 minutes, shaking the pan occasionally. The timing depends on the size of the chestnuts and how many embers you have. Keep a small fire burning at the side of the oven if you need more heat.\u003c\/li\u003e\n  \u003cli\u003eThe chestnuts are done when the shells have curled back from the cuts and the flesh inside is tender when squeezed (careful - they're hot). Wrap in a tea towel for 5 minutes to steam slightly, which makes peeling easier.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57508126851456,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/wood-fired-roasted-chestnuts-7345747.jpg?v=1772492411","url":"https:\/\/kitcheninthegarden.co.uk\/products\/wood-fired-roasted-chestnuts","provider":"Kitchen In The Garden","version":"1.0","type":"link"}