Chestnut & sprout sauté
Snip the brown outer skins of the chestnuts, and put the chestnuts in boiling water for 3–5 minutes. Lift out a few at a time, then peel off both the brown and inner skins.
Put the chestnuts in a saucepan, cover with the stock and simmer for 40–45 minutes until tender. Drain well.
Meanwhile, trim the sprouts and, with a sharp knife, make a cross in the stalk end of each one.
Cook the sprouts in boiling salted water for 3–4 minutes only; drain well.
Melt the butter in a large heavy frying pan. Add the onions, celery and lemon zest, and sauté for 2–3 minutes until softened. Add the cooked chestnuts and sprouts, and season with salt and pepper. Sauté for a further 1–2 minutes, and serve immediately