200g vacuum-packed chestnuts, roughly chopped in half
200g smoked bacon lardons
1 tsp vegetable oil
Heat oven to 220C/200C fan/gas 7.
Bring a large pan of water to the boil,
add the sprouts and cook for 5 mins.
Drain and refresh in cold water.
Toss the sprouts with all the other
ingredients in a bowl and season with a
pinch of salt and a good grinding of black pepper. Tip onto a large baking tray in a
single layer. Put in the oven and roast for
30 mins, tossing halfway through, until
the bacon is crispy and the sprouts are
golden and tender.