Instructions: Peel the chestnuts: either make a slit in the skins place on a baking sheet and roast at 200 degrees C/400F/gas mark 6 for 20 minutes then peel; or drop into boiling water simmer for 15 minutes drain and then peel.

Melt the butter and cook the onion gently for 5 minutes in a covered saucepan without colouring. Add the potatoes 700g of the Brussels sprouts and the stock.

Cover bring to the boil and simmer gently for about 10 minutes until the vegetables are tender. Cool a little then puree in a liquidiser.

Return to a clean saucepan and stir in the remaining Brussels sprouts chestnuts nutmeg and the pureed stock.

Cover bring to the boil and simmer gently for about 510 minutes until the sprouts and the chestnuts are tender.

Stir in the milk and the cream and add more water if necessary to achieve the desired consistency. Taste for seasoning adding salt and black pepper as you think fit.

Reheat and serve.

Can be made with Turkey stock (qv).

Serves 6

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