Roast sprouts with bacon, chestnuts and cream

Method

1. Heat the oven to 180°C fan/gas 6. Trim the sprouts, removing any tough stems and damaged outer leaves. Wash, then halve the largest (leave smaller sprouts whole to stop them becoming very soft during cooking). Tip the sprouts, oil, lardons and chestnuts onto a baking tray (or a large roasting tin where everything will fit in a single layer), then toss with a pinch of pepper, using your hands to ensure every sprout is coated in oil. Shuffle the sprout halves so most of them are cut-side down. Roast for 15 minutes.
2. Remove from the oven and toss gently – you’ll notice some of the loose leaves are darkening (turning nutty in flavour). Return to the oven for 5-10 minutes, then taste one of the sprouts to check for doneness – it’s up to you whether you want them completely tender or with a bit of bite.
3. Put the roasting tin over a medium heat and, once sizzling, add 4 tbsp of the cream. Remove from the heat, toss everything together, then add the remaining cream if it seems dry. Squeeze over a little lemon juice, toss again, then taste and add more lemon juice as needed – it shouldn’t be lemony, but the juice should bring welcome tartness. You probably won’t need salt because of the lardons. Finish with a pinch of black pepper.