SERVES 4 V D P C Q
12 oz/350 g Brussels sprouts, trimmed
2 level tbsp low-fat margarine
3½ oz/100 g canned whole chestnuts, well drained or 3½ oz/100 g vacuum-packed cooked chestnuts
pinch of grated nutmeg
salt and pepper
½ cup slivered almonds, to garnish
1. Cook the Brussels sprouts in a large saucepan of lightly salted, boiling water for 5 minutes. Drain thoroughly.
2. Melt the margarine in a large saucepan over medium heat. Add the Brussels sprouts and stir-fry for 3 minutes, then add the chestnuts and nutmeg. Season with salt and pepper to taste and stir well. Cook for an additional 2 minutes, then remove from the heat. Transfer to a warmed dish, scatter over the almonds, and serve.