This brussels sprout recipe, with black pudding and chestnuts, makes a wonderful seasonal dish.
Start planning for Dec 25th with our Christmas trimmings, side dishes and sauces recipes.
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Ingredients
- 300g brussels sprouts
- Drizzle of olive oil
- 50g black pudding (or chorizo, see tip), quartered and sliced
- 50g cooked chestnuts (see tip)
- Good drizzle of clear honey
- Splash of madeira
- Zest of ½ lemon
- Leaves from 3 fresh thyme sprigs
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Method
- Bring a pan of water to the boil and add the whole sprouts. Simmer for 5-6 minutes until just tender. Drain and refresh under cold water, then leave to drain.
- Heat the olive oil in a large pan over a medium heat, add the black pudding and fry for 5 minutes until crisp. Loosely crumble in the chestnuts, add the sprouts and honey, then fry with the black pudding for 5 minutes more.
- Pour over a good splash of madeira and cook for a further 3 minutes. Sprinkle over the zest and thyme, season well and serve.
Nutrition
- 132kcals Calories
- 6.7g (1.6g saturated) Fat
- 4.1g Protein
- 11.9g (6.2g sugars) Carbs
- 4.8g Fibre
- 0.3g Salt
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