- 1kg Brussels sprouts, trimmed
The quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in…
- 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…
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.
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.