An ideal Christmas recipe because it can be made a day or two before so there’s less to do on Christmas day.
Serves 8 (depending on how much you like sprouts)
6 rashers streaky bacon (smoked or unsmoked), cut into pieces
200g cooked chestnuts or 100g vacuum-packed chestnuts, chopped
120g butter, at room temperature
Approx 1kg Brussels sprouts, trimmed of outer leaves
Fry the bacon in a hot pan without any oil for 10 mins until crisp. Add chestnuts and fry until they begin to colour and are coated in the bacon fat. Pour away excess fat, then tip bacon and chestnuts into a bowl to cool. Beat the butter with a spatula, then stir in the bacon and chestnuts. Season with black pepper and store in the fridge. This can be stored in the fridge for up to 2 days but take it out and allow it to come to room temperature before you cook the sprouts.
Cook the sprouts in boiling water for 5 minutes. Drain and return to the pan with the butter. Stir the butter through over a very low heat for a minute or so and tip into a warmed dish to serve.