Using a small knife, score a cross in the base of each chestnut. Over a medium-high heat, bring a saucepan of water to the boil, drop in the chestnuts and boil for 6—8 minutes. Reinove the pan from heat.

Using a slotted spoon, remove a few chestnuts, leaving the others immersed in water until ready to peel. Holding them in a tea towel, remove the outer shell with a knife and then peel off the inner skin.

Rinse the pan, return the peeled chestnuts to it and add the milk. Top up with enough water to completely cover the chestnuts. Simmer over a medium heat for 12—15 minutes until the chestnuts are just tender. Drain and set aside.

Remove any wilted or yellow leaves from the Brussels sprouts. Trim the root end but leave intact or the leaves will separate. Using a small knife, score a cross in the base of each sprout so they cook evenly.

In a large heavy frying pan, melt the butter over a medium heat. Stir in the chopped shallot and cook for 1—2 minutes until just softened, then add the Brussels sprouts and wine or water. Cook, covered, over a medium heat for 6-8 minutes, shaking the pan and stirring occasionally, adding a little more water if necessary.

Add the poached chestnuts and toss gently to combine, then cover and cook for 3-5 minutes more until the chestnuts and Brussels sprouts are tender. #Cook’s Tip# Fresh chestnuts have a wonderful texture and flavour, but bottled or canned unsweetened whole chestnuts make an adequate substitute. They are available in delicatessens and some large supermarkets.