400 g fresh chestnuts
Salt and pepper
800 g Brussels sprouts, trimmed
30 g butter
Pre heat oven 200°C (400°F) mark 6.
Using a sharp knife place a small cut on the flat side of each chestnut.
Place on a roasting tin and cook for 20 minutes.
Once cooked peel the chestnuts.
In a pan of boiling salt water cook the Brussels for 10 minutes and drain.
In a pan place the chestnuts, Brussels and butter. Cook on a high heat tossing all the time until the butter has melted.