Smashed sprouts mash with chestnuts

• Brussels sprout↗600g g

  halved

• butter↗50g g
• double cream↗100ml ml
• nutmeg↗half

  grated

• pack vacuum-packed chestnut200g g

  roughly chopped

Step-by-step instructions

1. 1

   Put the brussels sprouts in a large pan, cover with boiling water and cook for 8-10 mins or until very tender. Drain, and leave to steam-dry for a few mins. Tip back into a saucepan and mash to a chunky texture with a potato masher. Add the butter, cream and nutmeg, and season well. Cook for a further 2 mins. Mix in half the chestnuts, then sprinkle over the remaining chestnuts to serve.