1.Prepare and cook the sprouts in boiling salted water for 3-4 minutes. Once nearly cooked, refresh in ice cold water and allow to drain off on kitchen paper.
2.Cut the bacon into 1 cm squares and then place a square of bacon onto your skewer and move down to about 1/3 of the way on the skewer, then add on a sprout, then another piece of bacon repeating until you have 4 – 5 sprouts per skewer. Finish off with a piece of bacon on top. Pop these “kebabs” to one side until required.
3.If using a stalk of sprouts, chop the top part of the Brussel sprout stalk very finely.
4.Cook the chopped onion in a non-stick pan with a generous knob of butter for 3-4 minutes then add in the chestnuts. After another minute or two, add in the shredded Brussel Sprout tops, if using. Cook for another 3-4 minutes until it is all nicely cooked through and season with salt and pepper.
5.Now you can char-grill the brussel sprout “kebabs” until nicely browned off all over.
6.Place the cooked onion and chestnut mixture in your serving dish and then arrange the char-grilled sprouts on top.
7.Brush with the butter that you’ve mixed with the marmite.
8.Serve immediately and enjoy immensely!