Ingredients:

• 1kg Brussels Sprouts, trimmed and halved
• 4 tbsp Butter
• 60ml Olive Oil
• ½ cup Shallots, thinly sliced
• 3 tbsp Plain Flour
• 2 ½ cups Chicken Stock
• 1 tbsp Lemon Juice
• Salt and Pepper
• 1 cup peeled cooked Chestnuts (I used a packet of already prepared Chestnuts)

Method:

1. Bring a saucepan of salted water to the boil.  Add the Brussels Sprouts and cook for about 8-10mins.  Drain and refresh in cold water and then drain them again.
2. Melt the Butter in a large saucepan.  Add the Shallots and fry over a medium heat until light brown.  Pour them through a fine sieve and press to remove as much Butter as you can. Put the Shallots on some kitchen towel and return the Butter to the pan.
3. Preheat the oven to 200c/180fan/gas 6.
4. Continue cooking the Butter in the pan until it turns light brown and smells nutty.  Stir in the Flour and cook for a minute stirring.  Whisk in the Chicken Stock and cook until the sauce has thickened.  Add the Lemon Juice and Salt and Pepper.
5. Add the Chestnuts to the sauce.  
6.  Add the Brussels Sprouts to the sauce and fold everything together.
7. Put all of this in a baking dish and scatter the Shallots on top.
8. Bake for 15mins.
9. Serve.