Exploding chestnut from a poffertjes pan causes great mess and excitement in a Sussex kitchen

A poffertjes pan is perfect for roasting chestnuts at this time of year.  Take a nick out of or into each nut with a large knife or cleaver and place on a hot pan.  I heat it by gas.  Keep turning them over from time to time until they start to blacken when they are ready and shell easily.

There was an almighty bang though when one exploded -- despite having been nicked -- splattering half the kitchen with fine bits of cooked chestnut and shell!   Such excitement!  And the chestnuts from Italy were delicious.