It's just the curse of getting older it's arthritus Nellie, they say I will eventually need a hip replacement but hopefully not for a good while yet! Thankfully we have the young 'uns on here to look after us doddery one's
People who are wrong are just as sure they're right as people who are right, the only difference is they're wrong
I'm doing this for Boxing Day, I took the advice and butter stuff is in the freezer ready
Buttered Bacon Sprouts
6 rashers streaky bacon, cut into pieces
100g vac-pack chestnuts, chopped
140g butter, at room temperature
1kg small Brussels sprouts, trimmed of outer leaves
Fry bacon in a hot pan without any oil for 10 mins until crisp. Add chestnuts and fry until they are beginning to colour and coated in the fat. Pour away excess fat, then tip bacon and chestnuts into a bowl to cool.
Beat butter to soften with a spatula, then stir in the bacon and chestnuts. Season with black pepper, then store in fridge. This can be made up to 3 days ahead or frozen for 1 month. Defrost in fridge overnight.
Steam sprouts with a little salt. Drain and tip into a warm serving dish, then dot the butter over to melt. Toss through and serve.