Roasted Brussel Sprouts with Bacon

1. Cook the bacon lardons in a dry non-stick frying pan over a low heat and cook for 7-10 mins until their fat has melted and they are golden. Lift the lardons out of the pan and drain on kitchen roll.

2. Raise the heat to medium, add the onions to the bacon fat remaining in the pan and cook for 1-2 mins until just starting to colour.

3. Meanwhile put a large pan of water on to boil. Add the sprouts and cook for 3 mins then drain. Add the sprouts to the frying pan with the onions, cooked bacon lardons and chestnuts. Cook for 2-3 mins to heat through, then serve.

ONE SERVING CONTAINS 2 OF YOUR 5-A-DAY PORTIONS