1: Heat a knob of the butter in a high-sided frying pan over a medium heat. Add the bacon lardons and fry for 3-4 minutes until starting to crisp.

2: Tip in the sprouts and stir around so they’re coated in the butter. Cook for 2-3 minutes, then add the sprig of rosemary and a splash of water and simmer for 1-2 minutes.

3: Add the chestnuts and turn the heat up slightly. Add the rest of the butter and cook for 30 seconds until cooked through. Take off the heat, season with salt and pepper and serve.