Brussel sprouts with chestnut butter

Serves 6.
Preparation: 5 minutes.
Cooking: 10 minutes

55g butter, softened
1 garlic clove, crushed
grated rind 1 lime
pinch nutmeg
55g ready prepared chestnut
650g Brussels sprouts, trimmed
1 tbsp sunflower oil
125g Freedom Food labelled smoked bacon

 

Mix together the butter, garlic, lime rind and nutmeg and beat well. Roughly chop the chestnuts and add into the butter and mix thoroughly. Spoon the butter on to a piece of greaseproof paper and roll into a sausage shape. Refrigerate until ready to use. You can do this well in advance and freeze it. Just remember to transfer from the freezer to the fridge on Christmas Eve.

Cook the spouts in a large pan of boiling salted water for 8-10 minutes until tender. Drain and return to the pan.

While the sprouts are cooking, heat the oil in a large frying pan or wok and cook the bacon until golden. When cooked and cool enough to handle chop and add to the drained sprouts.

Add a few slices of chestnut butter to the sprout pan and toss gently. Serve the sprouts with additional slices of butter.