This recipe originated in France, where it is a popular side dish at Christmas time.

225 g/8 oz chestnuts
120 ml/4 fl oz/ 1/2 cup milk
500 g/ 1 ? lb/4 cups small tender Brussels sprouts
25 g/l oz/2 tbsp butter
1 shallot, finely chopped
30-45 ml/2-3 tbsp dry white wine or water
Serves 4-6
Using a small knife, score a cross in the base of each chestnut. Bring a saucepan of water to the boil over medium- high heat, then drop in the chestnuts and boil for 6-8 minutes. Remove pan from the heat.
Using a slotted spoon, remove a few chestnuts from the pan, leaving the others immersed in the water until ready to peel. Before the chestnuts cool, 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 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 ends 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 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 medium heat for 6-8 minutes, shaking the pan and stirring occasionally, adding a little more water if necessary.
Add the poached chestnuts 6and toss gently to combine, then cover and cook for 3-5 minutes more, until the chestnuts and Brussels sprouts are tender.