At least it's made the allotment look a bit less "horrendous mess" and a bit more "shabby chic."
I had high hopes for the sprouts being ready for Christmas but they are no bigger than the size of maltesers.
Brussels Sprouts in brown butter with chestnuts and Cornish sea salt.....(serves 4)
About 40 sprouts (10 per person is plenty)
1 handful of vacuum packed chestnuts
1 good pinch Cornish Sea Salt
Chop the hard bottoms off each sprout. The top two leaves should fall away but if they don't, gently peel them off. Pop in boiling water until just tender.
Drain and pop into ice cold water until you need them. In a pan melt the butter until it foams. Add the chopped chestnuts and stir around until the butter starts to turn a brown colour. Add the sprouts and toss around for a couple of minutes until they are warmed through.