This is perfect for those who love the taste of Brussels sprouts but don’t like the texture

Prep: 5 mins

Cook: 12 mins

Easily serves 8

• 600g Brussels sprouts, halved
• 50g butter
• 100ml double cream
• half nutmeg, grated
• 200g pack vacuum-packed chestnuts, roughly chopped

1. Put the sprouts in a large pan, cover with boiling water and cook for 8-10 mins or until very tender. Drain, and leave to steam-dry for a few mins.
2. Tip back into a saucepan and mash to a chunky texture with a potato masher.
3. Add the butter, cream and nutmeg, and season well. Cook for a further 2 mins.
4. Mix in half the chestnuts, then sprinkle over the remaining chestnuts to serve.