Add 750g (1lb 10oz) prepared sprouts to a pan of lightly salted boiling water and cook for 3– 5 minutes (depending on size) until just tender.
Meanwhile, melt 25g (1oz) butter with 2 tablespoons olive oil in a large frying pan and tip in 150g (5oz) coarsely chopped chestnut and 1 or 2 chopped shallots and sauté gently until the shallots have softened.
Drain the cooked sprouts and add to the pan. Toss over the heat for a minute or two to combine. Season with salt and pepper then transfer to a warming serving bowl to serve.
Cook's TipIt is essential not to overcook the sprouts. Test with a skewer or sharp knife after 3 minutes to see if they are cooked through. If not cook a little longer before testing again. Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning.)