• Trim the outside leaves off the sprouts and if large cut a cross into the stem, but don't bother if small.
• In 2 separate pans of boiling water, cook the sprouts for about 12 minutes and the chestnuts for 12 - 15 minutes.
• Both must be just tender, but not soft and mushy. Drain them thoroughly and return them to a clean saucepan.
• Add the butter and toss over a low heat for a few minutes until well coated with butter, and season with salt and pepper.

Brussels sprouts were developed in the Middle Ages in Flanders, the vegetable garden of Europe. They grow at the intersection of leaf and stalk on a tall plant that resembles the old wild cabbage, now known as sprout tops, which are also delicious. They have a delicate, nutty flavour and should be cooked until tender, but not too soft.

Alternative: cook the chestnuts in chicken stock instead of water for a stronger flavour.