Using a small knife, carefully cut a shallow X into the flat side of each chestnut. This prevents them from bursting and makes peeling easier.

Place the scored chestnuts in a saucepan. Add enough water to fully cover them (about 2 liters for 500g chestnuts).

Add 1 teaspoon of salt to the saucepan.

Bring the water to a boil over medium-high heat.

Reduce the heat and let the chestnuts simmer for 30 minutes.

After cooking, use a slotted spoon to remove the chestnuts and transfer them to a colander.

While still warm, peel off the outer shells and the thin inner skin.

Serve warm as a snack or use in other recipes.

If all the shells don't come off easily, briefly return them to the hot water.

Store leftover peeled chestnuts in an airtight container in the fridge for up to 3 days, or freeze for longer storage.