One

In a large pan saute the sprouts and bacon in butter for 5 minutes and finish with the chestnuts and pepper.

Two

Take the above, stir through peas and cream, warm through, sprinkle over tarragon and serve with pan fried salmon.

Three

For the brussel sprout tops, heat the veg oil to 170c and deep fry the tops until crisp. Drain. Meanwhile, heat the sugar, mirin and miso to a caramel. Pour over the tops and serve.