Brussel sprouts with bacon and chestnuts

Ingredients:

Method:

• If you are using fresh chestnuts, cut a slit in the side of each nut and blanch for 1-2 minutes in boiling salted water. Peel off the inner and outer skins and cook in chicken stock for about 20 minutes.
• Cook the brussel sprouts in boiling salted water and drain well.
• Melt the butter in a pan and saute the bacon for 2-3 minutes. Add the stock and reduce until syrupy, then toss in the chestnuts and sprouts and toss to coat. Season and serve.
• You can substitute walnuts or almonds if you prefer.