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Make an X cut at the pointy end and roast them in a fry pan for about 10 minutes. The shell will expand from the pressure of the fruit and after it cools you can scrape it off iwth your fingers.

Use the point of a small, sharp knife to pierce the spiky burr and it will split from the chestnut, with the help of the knife. Then cook as above to remove the shiny brown inner seed-cover, or skin. You can also cut the skin vertically, instead of making an x-cut; the shell will still open during roasting.

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