Brussel sprouts and chestnuts are a classic pairing and a must with Christmas turkey.


  • 350g brussels sprouts

  • 225g pre-prepared chestnuts

  • 60g butter

  • Salt and pepper


  • 1.

    Trim off the outside leaves of the Brussels sprouts and cut a cross in the stalk.

  • 2.

    Plunge into boiling salted water and cook fairly fast until they are just done but not soggy, for about 4-5 minutes.

  • 3.

    Refresh the sprouts in cold water and drain. Cut the chestnuts and sprouts in half. Melt the butter in a frying pan and add the sprouts and colour lightly for 5 minutes.

  • 4.

    Add the chesnuts and heat through for a couple of minutes. Season and serve hot with the turkey.

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