Steam the Brussels sprouts until just cooked. Meanwhile, cook the bacon in a frying pan, without any fat, until crisp and brown. Remove from the frying pan and keep warm.
Melt the butter in the same pan and cook the almonds and chestnuts until golden brown. Add the bacon and grapes, cook for a few minutes until heated through, then season well. Transfer the bacon and grape mixture to a warm, ﬂameproof dish.
Add the steamed Brussels sprouts to the dish and mix well. Mix the breadcrumbs with the Parmesan cheese and sprinkle evenly over the sprouts.
Place the dish under a hot grill and cook for 2–3 minutes, or until crisp and golden brown. Serve immediately.