Brussels Sprout & Chestnut Purée

I confess to having a problem with this vegetable, maybe due to some childhood memory of badly cooked sprouts. I prefer them wok-fried with lots of chilli and garlic, with each leaf pulled off separately and still crunchy to eat – partly because that way you can't really tell what you're eating! In the recipe here I specify dried chestnuts, but you can use fresh (or tinned as long as they aren't sweetened). The puree is perfect served with a roast or as part of a Christmas feast.