• 8 oz (225 g) chestnuts
• 1 lb (450 g) Brussels sprouts
• 1 -2 oz (28g -56g) butter
• ¼ pint (145ml) vegetable or chicken stock
• Salt and black pepper

Method:

1. Using a sharp knife, slit the chestnuts at the narrow end. Place them on a roasting tray and put in a pre-heated oven at Gas Mark 6 (400°F/200°C) for 10 to 15 minutes until the skins burst. Peel whilst still hot.
2. Take the Brussels sprouts, preferably smaller rather than larger ones, and peel off any loose or yellowing outer leaves. RInse and drain. Do not follow the traditional way of cutting a cross into the base or they will turn to mush.
3. Heat the butter in a pan, add the chestnuts and cook until they are coated with the butter. Pour in the stock, cover and simmer for about 20 minutes.
4. Add the sprouts. Season with salt and pepper. Re-cover and simmer for 3 to 5 minutes until the sprouts are just tender.

Serves 4.