CauliShoots with Chestnuts

You'll need:

• 250g CauliShoots
• 3 tbsp butter (or vegan alternative)
• 100g vac-pac chestnuts, halved
• ¼ tsp ground cinnamon
• Few sprigs of fresh thyme, leaves picked
• 50g dried cranberries
• Zest of 1 orange
• Salt and pepper

What to do:

1. Put a large pan of water on a high heat and bring to the boil. Turn down to a simmer and top with a steamer. Add the CauliShoots and steam for 5 minutes. Put to one side.
2. Heat the butter in a frying pan on a medium heat. Add the CauliShoots, chestnuts, cinnamon and thyme and fry for 5 minutes until golden and fragrant.
3. Toss through the cranberries and orange zest, and season to taste. Serve warm