Ingredients (Serves 6-8)

• 50g/2oz cooked chestnuts, peeled
• 50g/2oz softened butter
• 2 tbsp chopped fresh sage
• 700g/11⁄2lb Brussels sprouts, trimmed
• Salt and freshly ground black pepper

Method

Chop the chestnuts and mix with the softened butter and sage in a bowl. Scrape the mixture onto a large piece of greaseproof paper and shape into a log. Wrap tightly in the paper and place in the fridge until firm.

Just before serving, steam the sprouts, or cook in a large pan of lightly salted boiling water, for 5-8 minutes (try not to cook them for longer than 8 minutes, which is when they start to release their sulphur compounds – in other words, that smell!). Drain.

Cut the chilled butter into slices. Toss the sprouts with 8 of the slices until the butter melts and the sprouts are well coated. Season and pile the sprouts into a dish, arrange the remaining slices of butter on top and serve at once.