Brussel sprouts with chestnuts

---

Source: Cooking in Colour: 700 Recipes for Every Occasion.  Edited by Norma MacMillan and Wendy James

• 12 ounces (350 g) chestnuts

• 3/4 pint (400 ml) hot beef stock

• 1-1/2 lbs (700g) brussel sprouts

• salt

• grated nutmeg

• 2 ounces (50 g) butter

Make a cut in each chestnut with a sharp knife, then place them in a saucepan.  Cover with cold water, bring to the boil and cook for 10 minutes.

Drain chestnuts and peel off both outer and inner skins.  Add to the stock and simmer gently for about 20 minutes until tender.

Meanwhile, trim the sprouts and cut a cross in the base of each one.  Cook in boiling salted water for 10-12 minutes till tender.  Drain and season with nutmeg.

Melt the butter in a pan, then add the drained chestnuts and sprouts.  Gently shake the pan to coat the vegetables with butter.  Turn into a warmed serving dish and serve.

Overall timing: 1 hour

Freezing time: Not suitable