CHRISTMAS SPROUTS

This is the absolute basic, non-negotiable version of my Christmas sprouts. They need to be buttery, and they need crumbled, sweet chestnuts. I get my chestnuts in vacuum-sealed packs. Serves 10-16 as part of the Christmas feast, or 8-10 if not 1.5kg (3lb 5oz) brussels sprouts

250g (9oz) vacuum-packed chestnuts

100g (3½oz) butter

Fresh nutmeg

Maldon or table salt and freshly ground pepper, to taste

Bring a pan of water to the boil, adding salt once it boils. Cut the stalk- end off the sprouts, just a thin slice, and let the outer blowsier leaves fall away. If you have any large sprouts, cut an ‘X’ in the bottom, so that they cook in the same time as the smaller ones.

Roughly chop or break the chestnuts so that some are cut in 2, some in 3; you don’t need them whole but nor do you want mealy rubble. Plus they’ll break up further as they get turned in the butter.

Cook the sprouts lightly, in the salted boiling water, for 5 minutes or so, then drain them. You don’t want these mushy; you need them tight and nutty.

Melt the butter – either in the pan the sprouts were cooked in, or in a casserole dish that you can serve them in – then toss in the chestnuts to warm through and add the cooked, drained sprouts. Add fresh nutmeg and salt and pepper to taste, then coat well with the butter in the pan before turning out into a warmed dish, or serving in your casserole dish.