1 lb / 450 g brussels sprouts
1/2 lb / 225 g fresh or dried chestnuts
2 oz / 50 g toasted flaked almonds
1 tablespoon chopped fresh thyme
- If using dried chestnuts, soak overnight. Drain.
- Simmer sprouts and chestnuts in boiling water for 10 minutes.
- Serve in a bowl, sprinkled with thyme and almonds.