2kg Brussels sprouts
4 rashers of streaky bacon
240g peeled and cooked chestnuts
Grated rind of one orange

• Trim the ends of the sprouts and discard any tough outer leaves.
• Place sprouts in a pan of boiling, salted water and boil for five to six minutes. Drain.
• As the sprouts cook, snip the bacon into small pieces and dry-fry in a pan until crisp.
• Roughly chop the cooked chestnuts and add to the cooked spouts and pieces of bacon.
• Stir gently and add the orange rind and a twist of black pepper.