Ingredients Jump to Instructions ↓

  1. 25g butter, softened

  2. 25g chestnuts, cooked, peeled and chopped

  3. 1 tsp chopped sage

  4. 300g Brussels sprouts

Instructions Jump to Ingredients ↑

  1. Put the butter, chestnuts and sage in a bowl and mix well. Scrape the mixture onto a large piece of greaseproof paper and shape into a log. Wrap in the paper and refrigerate until firm. Cook the sprouts in salted boiling water for 10-12 minutes until tender. Drain. Cut the chilled butter into slices. Toss 4 of the slices with the sprouts until they are well coated in butter, and season well. Arrange the remaining slices on top and serve at once.


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