WHAT could be more festive than these creamed sprouts with chestnuts?

To serve 6-8: 900g Brussels sprouts, trimmed, 2 onions, chopped, 2tsp vegetable oil, 50g butter, 2 garlic cloves, 1/2 vegetable stock cube, 250ml double cream, 1tsp freshly grated nutmeg, 200g vacuum-packed chestnuts and salt and pepper.

Bring a large pan of salted water to the boil, add the sprouts and cook for three to four minutes until slightly tender. Drain and rinse under cold water. Meanwhile, gently fry the onions in the oil and half the butter for about 10 minutes until soft. Add the garlic and stock cube and cook for two minutes, stirring, until everything is combined.

Remove from the heat. Roughly chop the sprouts by hand processor, then stir them in with the onions and the rest of the butter, along with the double cream and nutmeg.

Put back on the heat and cook until the cream is bubbling. Season to taste. Toss in the chestnuts and sprinkle over a little extra nutmeg to serve.