2lb/900g baby brussels sprouts 2 rashers back bacon, de-rinded 1oz/25g butter 8oz/225g cooked, peeled chestnuts freshly ground black pepper
Instructions
1) First prepare the sprouts. Trim off base of stalk and make a small cross in the center. Boil in lightly salted water until just tender. Drain.
2) Fry bacon brown in a pan. Remove with a slotted spoon and reserve. Melt butter in the pan and add drained sprouts. Toss around to coat. Add chestnuts and season with black pepper. Transfer to a warmed serving dish. Sprinkle over bacon before serving.
