Christmas Sprouts with bacon and chestnuts

• 400g of Brussels sprouts (roughly 5-6 per person)
• 6 rashers of smoked streaky bacon (or 4 rashers of back bacon)
• 80-100g whole cooked chestnuts, crumbled into chunks
• Freshly ground black pepper and a pinch of nutmeg or mace (optional)

On Christmas Eve Trim the Brussels sprouts of their outer leaves, wash and then place in a pan of boiling water or steam them for 3 minutes. Remove from the pan and place into a bowl of cold water to stop them cooking any further.  Pat them dry with some kitchen roll and cut them in half. Put them in a sealed container in the fridge.

Take the rinds off the bacon and cut into small pieces. Fry the bacon until crispy (about 5-8 mins) and spoon the pieces on to a plate lined with kitchen roll and allow to cool. Place in a separate container in the fridge. Tip any of the leftover bacon grease in the pan into a small bowl and refrigerate overnight. 

On Christmas Day Take the sprouts and bacon and fat out of the fridge about 20 minutes before cooking. Melt the fat in a frying pan (if there's not much grease, add a bit of extra rapeseed oil or butter). Turn it up to medium high, then arrange the Brussels sprouts cut side down in the pan and sear for about 5 mins. Stir in the pre cooked bacon and optional chunks of chestnut and warm through for a couple of minutes, adding a few twists of black pepper and an (optional) small pinch of nutmeg or mace.