The quick way is to microwave them. The only problem with this is that they microwave *very* fast because there's a fair amount of water in them, and then they burst. I only cook 8 at a time, because that's the most I can eat before they go cold. My solution is microwave for 30s, turn them over and round, 20s, turn over/round, 15s, turn over/round, 10s. The turning over and round step ensures they're cooked evenly, and also allows a short "resting" period for the steam to escape. And don't forget to cut a slot in them - I just do one long slot along the top, and that seems to work.

Microwaving doesn't give as good a flavour as roasting, but it's much faster and easier.

And don't forget the salt - chestnuts without a little bit of salt just aren't the same.

Graham.