Brussels sprouts with chestnut and sage butter

Ingredients

• 50g butter, softened
• 50g chestnuts, cooked, peeled and chopped
• 2 tsp chopped sage
• 600g Brussels sprouts

Recipe

Put the butter, chestnuts and sage in a bowl and mix well.
Scrape the mixture onto a large piece of greaseproof paper and shape into a log. Wrap in the paper and refrigerate until firm.
Cook the sprouts in salted boiling water for 10-12 minutes until tender. Drain.
Cut the chilled butter into slices. Toss 4 of the slices with the sprouts until they are well coated in butter, and season well.
Arrange the remaining slices on top and serve at once.