- 900g Brussels sprouts, trimmed
The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…
- 2 onions, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tsp vegetable oil
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 garlic cloves, crushed
- ½ vegetable stock cube, crumbled
- 250ml double cream
- 1 tsp freshly grated nutmeg, plus extra to serve
One of the most useful of spices for both sweet and savoury…
- 200g vacuum-packed chestnuts, roughly chopped
'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
Bring a large pan of salted water to the boil, add the sprouts and cook for 3-4 mins until slightly tender. Drain and rinse under cold water.
Meanwhile, very gently fry the onions in the oil and half the butter for about 10 mins until soft. Add the garlic and stock cube and cook for 2 mins, stirring, until everything is combined. Remove from the heat.
Roughly chop the sprouts by hand or in a food processor, then stir them in with the onions and the rest of the butter, along with the double cream and nutmeg. Put back on the heat and cook until the cream is bubbling. Season to taste. Toss in the chestnuts and sprinkle over a little extra nutmeg to serve.