Endlessly Christmassy, this fantastic dish combines Brussels sprouts, chestnuts, butter and a generous pinch of salt and pepper. It's not only easy to make (with a bit of prep) but it's also completely delicious.
- 450g fresh chestnuts
- 450g Brussels sprouts
- 50g butter
- 2 shallots
- Salt, pepper and nutmeg to taste
Score each chestnut with an X and boil for ten minutes. Leave to cool to the touch, then peel them. Return them to a pot of boiling water for another 20-30 minutes or until tender. Drain and then discard the water.
Meanwhile, trim the sprouts and remove any discoloured leaves. Boil in salted water for 7-10 minutes or until tender, then drain and plunge into ice water. Once cool, halve the sprouts and the chestnuts.
To cook, finely dice the shallots. Melt the butter and cook the shallots until tender and translucent. Add the sprouts and chestnuts and cook for another 5 minutes, adding salt, pepper and nutmeg to taste.