Wash the Brussels sprouts and trim off the stalky ends so they’re neat and flat. Pull off any ragged outer leaves. Halve the sprouts. Roughly chop the chestnuts. Fill your kettle and boil it.

Crumble the stock cube into a heatproof jug and stir in 300ml boiling water to dissolve it. Finely shred the sage leaves.

Warm 1 tbsp oil in a really deep frying pan or wok (or a casserole dish if your frying pan is too shallow). When it’s hot, add the Brussels sprouts. Stir and fry for 4-5 mins till the sprouts have started to pick up a little colour.

Pour in the vegetable stock. Simmer for 2 mins, stirring once or twice, then add the chestnuts and most of the sage. Simmer for another 3-4 mins, stirring often, till the sprouts are just tender.

Take the sprouts off the heat. Taste and season with salt and pepper if you think they need it. Spoon the sprouts into a warm serving dish, garnish with the last of the sage and serve.