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Heat the butter in a medium saucepan on a low heat. Add the chestnuts, celery and apple, and cook gently for 4 mins. Pour in the stock, bring to the boil and season with 1 tsp fine sea salt, 2 pinches freshly ground white pepper, the sugar and lemon juice. Cover and cook on a low heat (so that the bubbles are just breaking the surface) for 20-25 mins until soft and melting.
Meanwhile, blanch the brussels sprouts in boiling salted water for 6 mins, then drain well. Add the sprouts to the chestnut pan, sizzle for 5 mins, then tip into a serving dish.