You will need:
1½ lb Brussels Sprouts
1 Dozen cooked chestnuts
3 oz Ham
1 Clove garlic
4 tbsp Cream
Salt & Pepper
How to cook Brussels sprouts and chestnuts:
Boil the sprouts in slightly salted water until just tender, and drain. Roast the chestnuts by placing them in a pre-heated oven at a temperature of 220°C, 425°F, Gas Mark 7. When the chestnuts are soft, peel and chop roughly. Place the cooked sprouts, chestnuts and finely chopped ham into a warmed casserole dish, with the cream, stir gently and place back into a moderate oven (180°C, 350°F, Gas Mark 4) to reheat. Do not let boil.
How To Roast Chestnuts:
Using a sharp knife, cut an "X" into one side of the chestnut, or prick with a fork. This allows steam to escape from the shell. Arrange the chestnuts, pierced side up, onto a baking tray and roast in the oven (220°C, 425°F, Gas Mark 7) for approximately 20 minutes. Remove the nuts from the oven, and carefully peel when the nuts are cool enough to handle. It is advisable to use a clean cloth to hold the nuts when taking the skin off, as they can be very hot, and some steam may still escape.
Cooking time: 30 minutes
Serves: 6
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Brussels Sprouts with Chestnuts 
