Brussels sprouts with crispy chestnuts

Method

1. Blanch the sprouts in a pan of boiling water for 2-3 minutes, drain and cool completely under running water. Pat dry (see Make Ahead).
2. Melt half the butter in a large wok or sauté pan, then turn up the heat and shake so the butter foams. Add the sugar and salt and a little more butter, shaking the pan again so it foams. Add the chestnuts and toss in the butter. Keep frying over a high heat until the chestnuts caramelise a little, adding more cold butter every so often, before the foaming butter has a chance to burn.
3. Once the chestnuts are slightly crisp and caramelised, remove to a plate with a slotted spoon. Add the sprouts to the pan and fry, tossing frequently, for 3-4 minutes until piping hot and still a vivid green. Taste and adjust the seasoning, then serve, scattered with the chestnuts.