Lisa Faulkner served up tasty Brussels Sprouts with Pancetta, Onions and Chestnuts for the festive season on John and Lisa’s Weekend Kitchen.

The ingredients are: 600g Brussel sprouts, trimmed, halved if large and cut a cross in the base (this lets the water in and allows it to cook evenly), 1 small onion, sliced, 150g pancetta or bacon, cubed, 150g vacuum pack cooked chestnuts, chopped and 25g butter.

See recipes from Lisa in her book titled: The Way I Cook… available from Amazon now.