Braised chestnuts, apples and Brussels sprouts

• unsalted butter↗50g g
• raw peeled chestnuts↗400g g

  (or frozen raw peeled chestnuts, thawed)

• celery stalk↗1

  slice into 1cm/1/2in slices

• Braeburn apple↗1

  (about 100g/4oz), skin on, cored and cut into 8 segments

• water↗100ml ml

  (or light chicken stock)

• golden sugar crystal↗2 tsp tsp
• lemon juice1 tbsp tbsp
• Brussels sprouts↗400g g

Step-by-step instructions

1. 1

   Heat the butter in a medium saucepan over low heat. Add the chestnuts, celery and apple, and cook gently for 4 minutes. Pour in the broth, bring to a boil and season with 1 tsp fine sea salt, 2 pinches freshly ground white pepper, sugar and lemon juice. Cover and cook over low heat (so that bubbles only rise slightly) for 20–25 minutes, until they become soft and melt.

2. 2

   In the meantime, blanch the Brussels sprouts in simmering salted water for 6 minutes, then drain well. Add the sprouts to the pan with the chestnuts, sauté for 5 minutes, then transfer to a serving plate.