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Bring a large pan of salted water to the boil, then tip in 1¼ kg trimmed brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
Add the brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.
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