Stuffing sprouts

• butter↗50g g
• onion↗1

  finely chopped

• rashers3

  smoked streaky bacon, chopped

• sage↗small bunch

  finely chopped

• good-quality pork sausages↗3

  skins removed

• brussels sprouts↗500g g

  trimmed and halved

• cooked chestnuts150g g

  roughly chopped

• breadcrumbs↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Melt the butter over a low heat in a large, non-stick frying pan. Add the onion and cook for 10 mins until soft. Increase the heat to medium and stir in the bacon, sage and sausagemeat. Cook for 6-8 mins, breaking up the sausage with a wooden spoon, until starting to brown.

2. 2

   Tip in the brussels sprouts and chestnuts, cover with a lid and cook, stirring occasionally, for 10 mins until the sprouts are tender. Keep them warm over a low heat until you are ready to serve. Just before serving, take off the lid, season, stir in the breadcrumbs and fry on high for 2 mins to toast them and get some colour on the sprouts.