“It is that time when sprouts appear and the room is divided. I adore a sprout and it is such a shame that we only use them on one day of the year. I love them blanched and shredded with lashings of butter and black pepper, but here, adding chestnuts and bacon really is delicious, a wonderful partner for a roasted bird or joint of meat.”

Makes 4 portions

INGREDIENTS

500g Brussels sprouts (local and organic if possible)

I handful of fresh, peeled chestnuts, chopped (vac pac or canned will do)

150g good, dry-cured bacon cut into small pieces

2 tbsp rapeseed oil

50g unsalted butter

Maldon salt and freshly ground black pepper

A few tarragon sprigs

METHOD

Peel the outer layer from the sprouts and finely shred.

In a wok or an iron frying pan, heat the oil and fry the bacon then add the chestnuts and sprouts.

Keep on a high heat like a stir-fry and add the butter and season with salt and pepper.

Keep tossing until the shredded sprouts are just cooked with a little bite and the bacon has cooked. Then add a few fronds of tarragon.

Serve with a delicious roasted bird!