Christmas Brussels Sprouts
You can use tinned organic chestnuts if you don’t have any fresh ones, or if you find peeling them too much of a chore. Otherwise, nick the skins of the chestnuts before plunging them into boiling water.
Cook for about 20 minutes, drain and peel. If the skin is reluctant to be parted from the chestnut, return to the water for another 5 minutes. The nut meats should be virtually tender.
Trim the sprouts, removing yellow leaves, and drop into boiling water for 3 to 4 minutes; they will still be quite firm.
Drain and place in an ovenproof dish with the chestnuts.
Combine with a little salt, pepper and the oil or butter.
Cover and place in a moderate oven (gas mark 4/350F/180C) until the sprouts, although retaining a bite, are cooked through depending on size, 7 to 15 minutes.