Method

1. Boil the chestnuts for 15 minutes then drain and remove outer skins. Set aside then roughly chop.
2. Heat a large non-stick frying pan and spray lightly with olive oil spray. Cook the ham until golden and crisp then remove and set aside.
3. Meanwhile, steam the Brussel sprouts for 4 minutes or until just tender – don’t overcook.
4. Reheat the frying pan over medium heat. Add the olive oil and Brussel sprouts to the pan, along with the walnuts and chestnuts. Cook for 5 minutes until the sprouts are fully tender and slightly golden.
5. Return the ham to the pan, cook for another minute then serve with fish or grilled meat.