Preheat the oven to gas 7 / 220C / 425F and line a roasting tin with foil
Pick even-sized hard nuts with full skins, no cracks, holes or signs of mould
Score each chestnut with a sharp knife
Soak in boiling water for 1 minute then pat dry
Place the chestnuts in the tin in a single layer. Gather up the edges of the foil to form a parcel leaving it slightly open on top
Roast for 15 minutes, the skins should be splitting open
Place a towel over the roasting tin. This helps with keeping the steam in which in turn will help the skins pop of more easily
After 15 minutes peel the skins off. Do this as soon as you can before the skins set and become hard again
For a quick savoury snack, season with a sprinkling of salt and enjoy
For a sweeter treat, melt the margarine in a frying pan over a medium heat
Add the chestnuts, sugar and cinnamon, stir well to coat
Transfer to a serving bowl and lightly salt. Delicious!
