Shred the sprouts by blitzing in a food processor, or do this carefully with a sharp knife. Heat the oil in a large frying pan over a medium-high heat and fry the sprouts, stirring regularly for 2-3 mins until mostly softened. Stir in the chestnuts, then drizzle in the pomegranate molasses.

Fry for 1-2 mins more, or until the sprouts are tender and beginning to caramelise in places. Remove from the heat and season. Scatter over the pomegranate seeds.