Ingredients

• 6-oz (170 g) lardons (bacon), optional
• Lard or vegetable oil, for frying (if using lardons)
• 1 lb. (450 g) Brussels sprouts
• 2 tablespoons butter
• 2 tablespoons water
• 6-oz (170 g) canned or jarred roasted and peeled whole chestnuts (about 1 cup)
• Salt and black pepper

1: Adding lardons (bacon cut into strips about 1 inch/2.5 cm long and 1/4 inch/6 mm wide and thick) to this recipe is optional but recommended. If you decide to use them, start by frying them in a very hot frying pan with a little lard until they are very crisp, then drain them on paper towels while you cook the sprouts.

2: Discard the outer leaves of each sprout, trim off the very bottom, and then cut each sprout lengthwise into thin slices.

3: Melt the butter with the water in a large saucepan over medium-high heat. Add the sprouts and mix well to cover them with a thin layer of butter.

4: Break up each chestnut into 6 – 8 pieces and add them to the sprouts. Cover the pan and simmer until the sprouts are just hot through but still crunchy, 4 – 5 minutes. Season with salt and pepper.

5: Transfer to a serving dish, sprinkle with the crisp lardons, if using, and serve immediately.

Recipe note: This method works with any cabbage. For extra richness, stir in 1 tablespoon heavy cream just before serving.