• 400g peeled chestnuts
  • 500g small brussels sprouts
  • 100g salted butter
  • small brown onion
  • 200ml rich chicken stock
  • 1 cinnamon quill
  • 1 piece orange peel (most of the pith removed)
  • 1 fresh twig of bay leaves
  • Sea salt
  • Fresh ground white pepper 
  1. Peel and finely dice the onion
  2. Trim the roots from the brussels sprouts and remove the dark outer leaves
  3. Fry the leaves at 170°C in clean oil until crisp, then place on absorbent paper and season with salt. Keep warm in a low oven until you’re ready to serve
  4. Place onions in a heavy based casserole and slowly brown in a little butter. Cook until the onions just begin to soften, then add the chestnuts and remaining butter. Brown, then add the brussels sprout hearts and all remaining ingredients 
  5. Season to taste and cover with a disk of baking paper. Place into the oven at 170°C and cook until the chestnuts are just tender (pay attention, as they will break up if overcooked)
  6. Remove from the oven and check seasoning
To serve

  1. Serve the brussels sprouts in a deep serving dish, using the crisp outer leaves as a garnish