River Cottage

Roast the chestnuts well ahead: make a little cut in each one (to prevent explosions)
and dry-fry them in a heavy-based frying pan over a medium-high heat for about
10–15 minutes (or, better still, toast them on a shovel in an open fire).

Turn them frequently until they are cooked through and probably a little charred.

Let the chestnuts cool, then peel away both the shell and the thin brown inner skin.

Chop or crumble them up and they’re ready to go.

Just before serving, add the Brussels sprouts to a saucepan of well-salted water and
simmer for around 6–8 minutes, depending on their size, until just tender.

Drain well, then pure with the butter and double cream in a food processor, or using a
hand-held stick blender.

You’re after creaminess, but the texture doesn’t have to be  totally smooth.

Cut each bacon rasher into bite-sized pieces and fry them in a dry pan until crispy.

Add the chestnuts to the creamed sprouts and heat through gently but thoroughly.

Spoon the mixture into a warmed serving dish and sprinkle over the crispy bacon bits. Serve immediately.

Variations

All of the leafy brassicas will happily partner the chestnuts, cream and bacon.