Serves: 6, Time: 1 hr

Ingredients:

• 500g brussel sprouts, peeled, halved
• 4 rashers bacon, lardons
• 180g Chestnuts (Merchant Gourmet)
• 50g butter
• Pinch pepper
• ¼ tsp nutmeg

Method:

1. In medium saucepan: Parboil sprouts in boiling water for 5 mins. Drain.
2. Meanwhile, In frying pan; Dry fry bacon until golden, set aside. 10 mins.
3. Fry sprouts in butter until lightly golden. 10 mins. Add nutmeg and pepper. Stir.
4. Add chestnuts to warm through. Stir.
5. Toss bacon in pan to warm.
6. Serve with Xmas dinner, Honey Roast Parsnips, Clementine Carrots, Pork, Fruit and Nut Stuffing Sausage and Gravy.

Tip: Empty above into 9" Pyrex pie dish, scatter with 100g crumbled Stilton mixed with 50g breadcrumbs. Bake for 25 mins on 180°C Fan/Gas Mark 6 for festive gratin.