Preheat oven to 200°C (180°C fan-forced)

Cut a shallow cross into the flat side of each chestnut shell, this prevents the nut from overheating and bursting while cooking

Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open

Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 to 10 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath

Heat a non-stick fry pan over medium heat, add cooked, peeled and quartered chestnuts, sugar and butter. Cook for 5 minutes, stirring frequently so your mixture doesn't burn. When the sugar mixture starts melting, stir constantly until all sugar is melted and chestnuts are coated

Transfer immediately onto a sheet of baking paper and separate nuts away using two spatulas before they cool

To make salad, using a V-slicer or sharp knife, very finely slice fennel. Arrange fennel, radicchio, gorgonzola and oranges on a serving platter

Sprinkle with candied chestnuts and reserved fennel fronds. Drizzle with extra virgin olive oil, season and serve with crusty bread