It’s mid-October, and autumn is just around the corner. The days are getting shorter, and the weather is getting colder. The first leaves are coloured in red and yellow tones. Now it’s time to collect some chestnuts. Where I live, there are a lot of chestnuts in the forest this time of year. If you’re in the right place, there are so many that you can collect a whole lot of them in a few minutes.

Together with my boyfriend, I went into the forest for a walk. Here and there, we stopped to gather some chestnuts. We also saw a lot of lovely mushrooms, but none of us knew which one we could eat and which not, so we didn’t gather them. As we came home, we had about 1.5 kg of chestnuts.

To enjoy roasted chestnuts, begin by making a small cross-shaped incision on the shell of each chestnut. Preheat your oven to approximately 200°C (392°F). Place a cup of water in the oven to maintain humidity and prevent the chestnuts from drying out. Arrange the chestnuts on a baking tray and insert them into the oven. Roast them for approximately 20 minutes.
After this time, allow the roasted chestnuts to cool for a few minutes. Once cool enough to handle, peel off the shell and enjoy!