Sprouts a la Brigoule

Preheat the oven to 180C/350F/Gas 4.
If you are using dried chestnuts boil them in 1.1L/2pt of water in a covered pan for 40 minutes or until they are fairly soft.
Keep the cooking liquid for the stock.

Clean and chop the sprouts in half.
Chop the carrot and onion very finely and cook them in the stock for 10 minutes, adding the brussels sprouts during the last few minutes of cooking.
Put the cooked or fresh chestnuts, vegetables and stock into an ovenproof dish.
Mix the butter with the flour and stir this into the vegetables.
Bring the mixture to the boil, then season to taste and put the slices of lemon in amongst the vegetables.
Cover with foil or a matching lid and bake for 25 to 30 minutes.