Bring out the natural nutty flavour of sprouts with whole chestnuts, leeks and earthy sage.
Preparation time: 5 Minutes
Cooking time: 12 Minutes
25g unsalted butter
1 tablespoon olive oil
10g fresh sage leaves, shredded, reserving 4 whole leaves to garnish
500g leeks, sliced thickly on the diagonal
240g Brussels sprouts, trimmed
200g chestnuts, peeled and cooked
Freshly ground black pepper
Heat the butter and olive oil in a large, heavy-based frying pan. Fry the whole sage leaves for 30 seconds, drain and set aside. Add the leeks and the shredded sage to your frying pan and fry over a low heat for 5-10 minutes or until tender.
Meanwhile, bring a pan of water to the boil, add the sprouts and cook for 2-3 minutes until just tender (they should still feel quite firm). Drain and run under a cold tap until cool, then halve.
Add the sprouts and chestnuts to the pan, turn the heat to medium and fry for 2-3 minutes until they turn golden. Season well and serve garnished with the remaining sage leaves.