Brussels Sprouts with Chestnuts

[Vegetables]

450g/1lb button sprouts

225g/8oz fresh chestnuts

30g/1oz butter

salt and freshly ground black pepper

freshly grated nutmeg

1. Wash and trim the sprouts.

2. Make a slit in the skin of each chestnut and put into a pan of cold water. Bring them to the boil and simmer for 15 minutes, remove from heat. Remove 1-2 nuts at a time and peel. The skins come off easily if the chestnuts are hot but not too well cooked.

3. Melt the butter in a frying pan and slowly fry the chestnuts, which will break up a little until brown.

4. Bring a large pan of salted water to the boil and tip in the sprouts. Boil quickly until they  are cooked but not soggy. Drain well.

5. Mix the sprouts and chestnuts together gently, adding butter from the frying pan. Season with salt, pepper and nutmeg.