Bring a medium sized pan of salted water to the boil, add the Tenderstem and cook for 30 seconds. Drain, then cool under cold running water and set aside.
Heat a medium sized frying pan then add the butter and lardons. Cook until the lardons start to release some fat and turn golden brown, about 5 minutes.
Add the chestnuts and Tenderstem. Cook for a further 2 minutes, season with salt, plenty of pepper and serve immediately.
Recipe courtesy of Tenderstem Broccoli