- 1kg Brussels sprouts
- 200g chestnuts, cooked & peeled
- 1 vegetable stock cube
- A handful of sage, leaves only
- 300ml boiling water
- 1 tbsp olive oil
- Sea salt & pepper
- 1.
Wash the Brussels sprouts and trim off the stalky bottoms so they’re neat and flat. Pull off any torn outer leaves. Halve the sprouts. Roughly chop the chestnuts.
- 2.
Crumble the stock cube into a heatproof jug and stir in 300ml boiling water to dissolve it. Finely shred the sage leaves.
- 3.
Warm 1 tbsp olive oil in a really deep frying pan or wok (or casserole dish if your pans are a bit shallow). When it’s hot, add the sprouts. Stir and fry for 4-5 mins till the sprouts have started to pick up a little colour.
- 4.
Pour in the vegetable stock. Simmer for 2 mins, stirring once or twice, then add the chestnuts and most of the sage. Simmer for another 3-4 mins, stirring often, till the sprouts are just tender.
- 5.
Take the sprouts off the heat. Taste and season with salt and pepper if you think they need it. Spoon into a warm serving dish, garnish with the last of the sage and serve.
