Yep, the weather is changing and the chestnuts are making an appearance. This weekend we were lucky enough to share these little nuts with our Italian friends, Tina and Mario. There's an art to cooking them. Fire has to be just right, according to Mario! Before cooking the chestnuts, the tough outer shells have to be slit with a sharp knife. Bigger nuts need two slices. This stops the nuts from exploding or even worse, flying out of the pan and clopping someone on the head! Much discussion was had on the perfect size of chestnuts. The consensus was that medium sized nuts are best. Small ones tend to burn too quickly. Large ones don't cook to the centre. Chestnuts cooking in a pan that has had holes drilled in the bottom so the heat can get through and cook the nuts evenly.