Brussels sprouts with chestnuts and bacon

• 75 g good unsmoked streaky bacon, cut into lardons
• 600 g small Brussels sprouts, trimmed
• sunflower oil

Preheat the grill.

Spread out the bacon lardons on a baking tray or sheet of foil and grill until cooked, stirring occasionally.

Meanwhile, blanch the sprouts in a saucepan of boiling salted water for 2 minutes or until just tender. Drain and refresh. Set aside.

Heat a film of oil in a frying pan, add the chestnuts and cook gently to heat and colour on all sides. Add the