Brussel Sprouts, Bacon ,Chestnuts, Thyme and Parsley

700g Brussel Sprouts, trimmed, cooked for 4 minutes, refreshed in cold water and cut in half.

2 Shallots Finely Chopped

80g Smoked Bacon Lardons, Ventreche is best

60g Cooked chestnuts cut into quarters

1 bunch parsley chopped

1 clove garlic

Using a heavy based pan, fry the sprouts in olive oil until golden brown.

Add the bacon and the shallots and continue to cook, ensure the pan stays hot

Add the bruised clove of garlic

Add the chopped parsley, season and stir well

Serve when hot.