Make a batch of sage and honey butter roasted chestnuts, then check out our classic roast chestnuts, beer and rock salt pretzels with camembert dip and more Christmas Eve recipes.

When peeling the chestnuts, be sure to remove the fuzzy inner membrane as well. It should come off easily thanks to the soaking done at the start of the recipe.


  • 18 chestnuts
  • 100g unsalted butter
  • 1 tbsp runny honey, plus 1 tsp
  • small handful of sage, torn, plus a few leaves to garnish
  • large pinch of cinnamon
  • sea salt flakes, to serve


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Put each chestnut flat-side down on a chopping board. Carefully hold the chestnuts and, using a sharp knife, cut a cross in the top of each – try to cut through just the shell and not the nut inside. Transfer them to a large bowl of just-boiled water, cover and leave to sit for 3 mins.

  • STEP 2

    Meanwhile, put the butter, honey, chopped sage and cinnamon in a small pan along with ½ tsp salt. Cook over a low-medium heat and leave until the butter melts, stirring to combine. Drain the chestnuts thoroughly, patting them dry, then transfer to a bowl. Pour over the honey-butter mixture and toss to coat.

  • STEP 3

    Put a large sheet of foil on a rimmed baking tray. Tip the chestnuts and honey butter into the centre of the foil in a single layer. Loosely gather up the edges of the foil around the chestnuts, leaving an opening at the top.

  • STEP 4

    Transfer to the oven and roast for 30-35 mins or until the shells begin to curl up and the chestnuts are cooked through. Remove from the oven, close the gap in the foil and leave to sit for a further 5 mins. Transfer to a serving platter, scraping out all of the buttery juices. Garnish with the reserved sage leaves and sprinkle over flaky sea salt. Serve while still hot with a spoon to drizzle over more honey butter.

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