Brussels sprouts with chestnut and sage butter

A short steaming time keeps these beauties tasty, nutrient-packed – and pong-free

Ingredients (Serves 6-8)

  • 50g/2oz cooked chestnuts, peeled
  • 50g/2oz softened butter
  • 2 tbsp chopped fresh sage
  • 700g/11⁄2lb Brussels sprouts, trimmed
  • Salt and freshly ground black pepper


Chop the chestnuts and mix with the softened butter and sage in a bowl. Scrape the mixture onto a large piece of greaseproof paper and shape into a log. Wrap tightly in the paper and place in the fridge until firm.

Just before serving, steam the sprouts, or cook in a large pan of lightly salted boiling water, for 5-8 minutes (try not to cook them for longer than 8 minutes, which is when they start to release their sulphur compounds – in other words, that smell!). Drain.

Cut the chilled butter into slices. Toss the sprouts with 8 of the slices until the butter melts and the sprouts are well coated. Season and pile the sprouts into a dish, arrange the remaining slices of butter on top and serve at once.