1. Ensure you have a bowl of ice water set to one side for the sprouts.
2. Prepare your brussel sprouts by taking off the base of the sprout, peeling the outer leaves and score a cross into the base of the sprout.
3. Place a large pan of water on the stove with the ratio of 1 tablespoon of salt per litre of water.
4. Add the sprouts to the water and boil for 2-3 minutes.
5. Remove sprouts and plunge into ice water.
6. Moving on to the bacon lardons, cut your bacon into lardon sizes, cutting them into thin, even slices
7. To prepare the lardons, place the bacon lardons into a pan with cold water and gently simmer– no need to add any salt, the bacon is salty enough!
8. Strain the sprouts using a colander and dry on a cloth. Cut each one in half when ready to serve.

Storage Tip : Once the sprouts are dry cut each one in half and store in an airtight container for up to 2 days in the fridge.

9. When ready to serve, heat a large frying pan, add a splash of oil, and then add the bacon lardons.
10. Cook until lightly coloured before adding the sprouts, add butter as the sprouts are cooking keeping the pan moving.
11. Add the chestnuts and cook for a further 2 minutes, season with salt, and serve.