Brussels Sprouts with Pine Nuts and Chestnuts

From Veg. by James McIntosh

Serves 4

1 bag Brussels sprouts, peeled
10g butter
2 tbsp pine nuts
50g fresh or pre-packed chestnuts

Here’s how to make it......

Blanch the sprouts in fast boiling water for 7 minutes until tender, then drain. Using an AGA wok, heat the butter on the boiling plate for a few minutes, then add the pine nuts and chestnuts. Stir-fry until toasted. Add the sprouts and stir-fry for a few moments more. Serve.