Brussels sprouts with chestnut and sage butter

Put the butter, chestnuts and sage in a bowl and mix well. Scrape the mixture onto a large piece of greaseproof paper or foil and shape into a log. Wrap up and refrigerate until firm.

Cook the Brussels sprouts in salted boiling water for 5-8 minutes, or until tender, then drain.

Cut the chilled butter into slices. Toss four of the slices with the hot sprouts until well coated, then season generously.

Place the sprouts in a serving bowl. Arrange the remaining slices of flavoured butter on top of the sprouts and serve at once.