Caramelised carrots & onions
The perfect caramelised carrots to accompany any roast - try them alongside your Sunday lunch or Christmas turkey
Brussels sprouts with chestnuts & sage
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1 kg brussels sproutstrimmed
- 4 tbsp goose fat
- a few sagesprigs, shredded
- 200g pack whole, cooked and peeled chestnuts
Nutrition: per serving
- kcal153
- fat9g
- saturates2g
- carbs13g
- sugars5g
- fibre6g
- protein5g
- salt0glow
Method
step 1
Boil a pan of water, add the brussels 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.
step 2
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.
