Brussels sprouts with black pudding and chestnuts

Method

1. Bring a pan of water to the boil and add the whole sprouts. Simmer for 5-6 minutes until just tender. Drain and refresh under cold water, then leave to drain.
2. Heat the olive oil in a large pan over a medium heat, add the black pudding and fry for 5 minutes until crisp. Loosely crumble in the chestnuts, add the sprouts and honey, then fry with the black pudding for 5 minutes more.
3. Pour over a good splash of madeira and cook for a further 3 minutes. Sprinkle over the zest and thyme, season well and serve.