Sprouts a la Brigoule

Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

• 75g dried chestnuts or 175g fresh chestnuts
• 1.1l water
• 450g brussels sprouts
• 110g carrot, scrubbed and chopped
• 1 small onion, peeled and finely chopped
• 425ml stock or water
• 50g butter
• 25g wholewheat flour
• salt and freshly ground black pepper
• 3 slices of lemon

1. Preheat the oven to 180C/350F/Gas 4.

2. If you are using dried chestnuts boil them in 1.1L water in a covered pan for 40 minutes or until they are fairly soft.

3. Keep the cooking liquid for the stock.

4. Clean and chop the sprouts in half.

5. Chop the carrot and onion very finely and cook them in the stock for 10 minutes, adding the brussels sprouts during the last few minutes of cooking.

6. Put the cooked or fresh chestnuts, vegetables and stock into an ovenproof dish.

7. Mix the butter with the flour and stir this into the vegetables.

8. Bring the mixture to the boil, then season to taste and put the slices of lemon in amongst the vegetables.

9. Cover with foil or a matching lid and bake for 25 to 30 minutes.

....or try poaching them in dry white wine - just cover and simmer until the liquid has almost all been absorbed. The best for flavour but a little extravagant for sprouts!