6 rashers smoked streaky bacon cut into bite-sized pieces
1 can of cooked chestnuts
Bring a large pan of salted water to the boil, then tip in the trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
Tip out of the pan, leaving the fat behind, then add the can of chestnuts and fry over high heat for about 5 mins until tinged. Tip out of the pan.
Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over medium heat for about 5 mins, stirring now and again, until just tender.
Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more. Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.