| Brussels Sprouts with Chestnut and Sage Butter |
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Preparation time: 20 minutes, plus chilling Cooking time: 15 minutes Serves 4 Put 25g (1oz) softened butter, 25g (1oz) peeled chopped cooked chestnuts and 1 teaspoon chopped sage in a bowl and mix well. Scrape the mixture on to a large piece of greaseproof paper and shape into a log. Wrap in the paper and refrigerate until firm. Cook the Brussels sprouts in salted boiling water for 10-12 minutes until tender. Cut the chilled butter into slices. Toss 4 of the slices with the sprouts until they are well coated in butter and season well. Arrange the remaining slices on top and serve at once. |
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