Brussel Sprouts with Chestnuts and Bacon

3 tbsp olive oil
500 grams Brussel sprouts stems trimmed and loose outer leaves removed, then cut in half through the stem
200 grams cooked chestnuts
100 grams bacon lardons
Salt and pepper to taste

Heat 1 tbsp oil and then saute the bacon lardons until crispy, then set aside.
Heat the remaining oil in a pan large enough to hold the Brussel sprouts. Add the sprouts and then sauté over a medium heat until they go a bright green colour and can almost be pierced with a fork - about 8-10 minutes.
Add the chestnuts and bacon lardons to the pan and sauté until the sprouts are cooked through, but still crunchy, and the chestnuts are warmed through - about 3-4 minutes.
Season with salt and pepper then serve. Just remember the bacon is quite salty so taste before you add any more salt.