Adam Byatt Exclusive: Sauté of Chestnuts and Brussel Sprouts

Sprout haters we might have  a solution! Adam Byatt shares an exclusive recipe where he spruces up the traditional Christmas veg

Sauté of Chestnuts and Brussel Sprouts
Recipe type: Alternative Christmas
Serves 2.
  • 15g butter
  • 30g cooked chestnuts
  • 30g picked Brussel sprout top leaves
  • 20g smoked bacon lardons
  • 1 garlic clove
  • 1 sprig of thyme
  • Splash of Madeira
  1. Preparing your ingredients:
  2. Cut the base off the Brussel sprouts, discard outer leaves and separate all inner leaves to be used for cooking. Blanch these in boiling salted water for 2 minutes and refresh in cold water. Retain for later.
  3. Cut bacon lardons into small cubes.
  4. Roughly chop chestnuts.
  5. Finely dice garlic clove.
  6. Remove leaves from the sprig of thyme.
  7. Instructions:
  8. Melt the butter until foaming and add the chopped chestnuts.
  9. Add lardons into the butter until crisp, drop in the blanched sprout leaves and toss with the garlic and thyme until the leaves are soft.
  10. Add the Madeira and reduce.
  11. Tip: A great garnish for pheasant, oxtail or game birds


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