20 sprouts, trimmed and halved
4 oz chestnuts, vacuum-packed or from a jar, chopped
4 tbsp breadcrumbs
2 oz butter
Grated zest of 1 lemon
1 tsp fresh thyme leaves
2 tbsp chopped parsley
Steam sprouts till tender. Turn in 1 oz of butter, set aside and keep warm.
Heat 1 oz butter in a saute pan, add the breadcrumbs and lemon zest. Season with salt and pepper and fry till crisp and golden. Add the chestnuts and cook for 1 min then stir in the herbs. Tip over the sprouts and serve.
Serves 4