By Keith Floyd
The Spanish are keen on sweet, sticky things and here is a delicious one that you can eat with your morning coffee or after dinner.
In a good-sized saucepan, cover the chestnuts with water and bring up to the boil (leave their skins on, but nick them first with a sharp knife). Reduce the heat and simmer gently for about an hour, until the chestnuts are tender. Allow them to cool for a while and, when you can handle them comfortably, peel off their shells and skins, making sure you remove the inner skins as well.