Brussels Sprouts With Chestnuts

1 kg/2 lb Brussels sprouts, trimmed
225 g/8 oz chestnuts
salt
2 teaspoons polyunsaturated vegetable oil
grated rind and juice of 1/2 lemon

Cut a small cross in the base of each Brussels sprout stalk so they cook evenly.

Snip the tops of the chestnuts with a pair of scissors. Put them into a saucepan, cover with cold water and bring to the boil. Boil for 3 minutes, then remove the chestnuts one at a time. Allow to cool a little and peel off both the outer and inner skins.

Cook the sprouts in boiling, salted water for 15 minutes, adding the peeled chestnuts for the last 5 minutes of cooking time. Drain well. Heat the oil in the lame pan. Add the lemon rind and juice, return the sprouts and chestnuts to the pan and toss well in the oil before serving.

SERVES 6