- Mix together the butter, garlic, lime rind and nutmeg and beat well. Roughly chop the chestnuts and add into the butter and mix thoroughly.
- Spoon the butter on to a piece of greaseproof paper and roll into a sausage shape.
- Refrigerate until ready to use. You can do this well in advance and freeze it. Just remember to transfer from the freezer to the fridge on Christmas Eve.
- Par-boil the sprouts in a large pan of boiling salted water for 5 minutes then drain and return to the pan.
- Heat the oil in a large frying pan or wok and fry off the sprouts until slightly charred.
- If you're adding bacon, fry this until golden then chop and add to the sprouts.
- Add a few slices of chestnut butter to the sprout pan and toss gently. Serve with additional slices of chestnut butter.
Brussels Sprouts
Ingredients
Jazz up your sprouts with this quick and tasty recipe. For a meaty extra, try adding RSPCA Assured labelled bacon.
- 55g butter, softened
- 1 garlic clove, crushed
- Grated rind 1 lime
- Pinch nutmeg
- 55g ready prepared chestnuts
- 650g Brussels sprouts, trimmed
- 1 tbsp sunflower oil
- 125g RSPCA Assured labelled smoked bacon (optional)
