It's usually either a handful of Olives, or some crisps, but at this time of year we eat a few cooked Chestnuts with our regular pre-supper glass of wine. The two go perfectly together.
Having cut a cross into the pointed end of each Chestnut, I boil them for about 15 mins, then, having allowed them to cool a bit, they are eaten with a very light sprinkling of salt.
This year's nuts seem particularly tasty. They have a creamy texture, and a deliciously sweet nutty flavour. I like to think the nuts are of especially good quality this year.
You may not be given the name of the Chestnut variety when you buy yours, but these above are Bouche de Bétizac. A very popular variety, delicious, and one to look-out for.
I'm eating more this year than I usually do; normally a dozen would be the maximum. This year I may quadruple that; they're very good.