Brussels sprouts and chestnuts


  • 275g/10 oz fresh chestnuts
  • 390ml/13 fl oz vegetable stock
  • 450g/1 lb Brussels sprouts
  • grated nutmeg
  • 50g/2 oz butter
  • salt


Using a sharp knife, carefully make a cut in each chestnut. Place them in a saucepan, cover with cold water, then bring to the boil and cook for 10 minutes. Drain the chestnuts and remove the shells and thin inner skins. Return to the empty saucepan, add the stock, bring to the boil then simmer gently for 20 minutes until tender. Meanwhile, bring a pan of lightly salted water to the boil. Add the sprouts to the pan of boiling water and cook for 5 minutes or until tender. Drain and season with nutmeg. Drain the chestnuts. Melt the butter in a saucepan then add the sprouts and chestnuts, shaking the pan gently to coat the sprouts. Serve.

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