1¼ lb. chestnuts
¼ cup butter, plus extra for greasing
1 shallot, chopped
1¼ lb. Brussels sprouts, trimmed
juice of 1 lemon
pinch of freshly grated nutmeg
1 cup Fontina cheese, grated
salt and fresh ground black pepper to taste
Cut a small x in each chestnut with the tip of a small knife. Place in a pan of water to cover, bring to a boil and cook for 20 minutes.
Meanwhile, melt half of the butter in a pan, add the shallot and cook over low heat for about 5 minutes. Add the Brussels sprouts, lemon juice and ½ cup water. Season with the nutmeg and salt and pepper. Cover and simmer for about 10 minutes.
Preheat the oven to 400 degrees. Grease an oven proof dish with butter. Drain the chestnuts, refresh under cold water and peel off the shells and inner skins and place in the prepared dish. Add the Brussels sprouts and a little of their cooking liquid. Sprinkle the Fontina cheese on top, dot with the remaining butter and bake for 30 minutes.