French chestnuts, (marrons/chataignes).

Chestnuts date back to prehistoric times and are a wonderful food source. They were introduced to Europe via Greece. Chestnuts contain twice as much starch as potatoes, and can be eaten in many forms.
The photograph shows the chestnut in it's outer prickly shell and its shiny brown shell, beneath is an inner skin which has to be removed before cooking and eating.They are collected in October in France, and can be roasted, boiled, or ground into flour.