Then, if you want to take your Brussels to an even higher level, you can add pancetta or bacon, as well as chestnuts, for the delicious dish that will have your Christmas dinner guests clamouring for more. To make the recipe – which is featured on Mary Berry’s Absolute Christmas Favourites and is available on the BBC website – you will need 900g of sprouts, 50g of butter, and salt and pepper. For the elevated recipe, you’ll then need 200g of pancetta or bacon, 225g of frozen chestnuts which have been defrosted and halved, and one onion.

Method

Remove the outer leaves from the sprouts, trim the base of each one and cut in half from top to bottom, through the root. Cook the prepared sprouts in boiling salted water for 3-4 minutes, or until nearly tender. Drain and refresh in a bowl of cold water to retain their bright-green colour.

Heat half of the butter in a large frying pan over medium heat. When the butter is foaming, add the pancetta and fry for 3-4 minutes, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

Heat the remaining butter in the same pan. Add the onion and chestnuts and fry for 8-10 minutes, or until the onion has softened. Stir in the cooked pancetta.

Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings.

The recipe might sound complicated, but Mary said you can save yourself some time by frying the pancetta and chestnuts in advance before adding the fresh Brussels sprouts. Mary added: “Ensure that the sprouts are at room temperature when you add them to the pan – if they are added straight from the fridge, they take too long to heat through. This dish is best eaten freshly cooked, but leftovers can be stored in the fridge for one day.”