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Brussels Sprouts with Chestnuts
Brussels sprouts and chestnuts are an excellent combination. This dish is a favourite served at Christmas along with the turkey. Serves 4-6.

INGREDIENTS: Fresh chestnuts - 350 g (12 oz), Brussels sprouts - 700 g (1* lb) trimmed, Butter - 25 g (1 oz).

COOKING: 1. Pre-heat oven to 200C / 400F / Gas 6. 2. With the point of a sharp knife make a small cut on the flat side of each chestnut.
3. Bake the nuts in their skins for 20 minutes, then peel off the outer shall and the inner skin. They are easier to peel while hot.
4. Cook the Brussels sprouts in boiling water for 8-10 minutes, until just tender. Drain.
5. Over a high heat, toss the Chestnuts and Brussels sprouts with the butter, until the butter is melted. Serve immediately.