Cook the Brussels sprouts in a saucepan
of boiling salted water for 8-10 mins until
tender, then drain and cool in iced water
or under the cold tap. Drain well.
Fry bacon gently in a large frying pan for 4
mins until starting to crisp, then throw in the
chestnut pieces and cook until toasted. Add
the sprouts and crème fraîche, season, then
turn the heat up to boil the cream until it
coats the sprouts. Tip into a serving dish
and serve straight away.