Brussels Sprouts with Chestnuts

1 1/2 lbs 700 gms Brussels sprouts
1 lb 450 gms chestnuts
1 ozs vegan margarine
15 fl ozs 450 mls vegetable stock
salt and pepper
Blanch and skin the chestnuts. Boil the sprouts till just tender. Drain. Put the chestnuts in a pan with half the margarine and the stock. Cover and cook until soft and the stock is absorbed. Put the sprouts in a frying pan with the rest of the margarine and the seasoning. Shake gently over the heat until the sprouts are coated. Mix in the chestnuts.
Serve hot. Serves 4 people.

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