Brussels with chestnuts & sage

Brussels with chestnuts & sage

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Prep: 35 mins Cook: 10 mins


Serves 8
This simple festive side dish jazzes up the humble sprout, it makes a great get-ahead dish to save you time on Christmas Day

Nutrition and extra info

Nutrition: per serving

  • kcal153
  • fat9g
  • saturates2g
  • carbs13g
  • sugars5g
  • fibre6g
  • protein5g
  • salt0g
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  • 1kg Brussels sprout, trimmed
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 4 tbsp goose fat
  • a few sage sprigs, shredded



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 200g pack whole, cooked and peeled chestnuts



    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…


  1. Boil a pan of water, add the sprouts and blanch for 6 mins. Drain and cool quickly under the cold tap or in iced water. To get ahead, pack into a plastic food bag and chill overnight.

  2. On the day, heat the goose fat in a large wok and add the sage and chestnuts. Cook for a few mins over the heat, add the sprouts, season and stir-fry until piping hot.

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