Ingredients:
250g peeled fresh or vacuum packed sweet chestnuts
1kg Brussels sprouts
30g butter
freshly-grated nutmeg, to taste
Method:
If using fresh chestnuts, cut off the tops then place in a pan of water. Bring to a boil, reduce to a simmer and cook for 10 minutes. Drain the chestnuts and peel then slip off the inner papery covering.
Trim the sprouts and remove any damaged outer leaves. Take a sharp knife and cut a cross in the base of each one (this helps with even cooking). Bring a pan of very lightly salted water to a boil, add the prepared sprouts and simmer for about 6 minutes, or until the sprouts are just tender. Take off the heat and drain.
Melt the butter in a large frying pan, add the chestnuts and fry gently until they begin to turn brown. At this point add the sprouts and toss together. Continue cooking gently for a few minutes, or until heated through then season to taste with nutmeg, salt and black pepper.
Turn into a warmed bowl and serve as an accompaniment.
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