Love them or hate them, sprouts are THE Christmas vegetable.
300g Brussels sprouts, trimmed and washed
2 tbsp olive oil
180g whole cooked chestnuts (from a packet), roughly chopped
salt and pepper
• Put the Brussels sprouts in a medium saucepan and cover with cold water. Bring to the boil and cook for just 3 minutes then drain in a colander. Set to one side then, when cool enough to handle, cut each one in half from top to bottom with a small knife (if they are big – small ones can be left whole).
• Heat 1 tablespoon of the olive oil in a frying pan over a medium-high heat and add the chestnuts. Fry for a few minutes, until the edges are browning slightly, then transfer to a bowl and set to one side. Add the rest of the oil and toss the Brussels sprouts in the pan. Cook for a few minutes, then add the chestnuts back to the pan and season with salt and pepper. Serve hot.
Recipe from Tanya’s Christmas by Tanya Burr out now RRP £16.99 (Blink Publishing)