500 g/1 lb 2 oz chestnuts 50 g/2 oz butter, plus extra for greasing
1 shallot , chopped 500 g/1 lb 2 oz Brussels sprouts, trimmed juice of 1 lemon, strained
pinch of freshly grated nutmeg 100 g/3 1⁄2ozfontina cheese, freshly grated salt and pepper


1.Cut a slit in each chestnut with asmall knife,place in asaucepan and add water to cover. Bring to the boil and cook for 20 minutes. Melt half the butter in a saucepan, add the shallot and cook over alow heat, stirring occasionally, for 5 minutes.
2.Add the Brussels sprouts, lemon juice and 120 ml/4 fl oz water. Season with salt and pepper and add the nutmeg. Cover and simmer for about 10 minutes. Meanwhile, preheat the oven to 200°C/400°F/ Gas Mark 6.
3.Grease an ovenproof dish with butter. Drain the chestnuts, refresh under cold running water, peel off the shells and inner skins and place in the prepared dish. Add the Brussels sprouts with a little of their cooking liquid.
4.Sprinkle the fontina on top and dot with the remaining butter. Bake for 30 minutes.

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