Ingredients
- 1 kg brussels sprouts, trimmed
- 4 tbsp goose fat
- a few sage sprigs, shredded
- 200g pack whole, cooked and peeled chestnuts
Method
-
Boil a pan of water, add the brussels sprouts and blanch for 6 mins. Drain and cool quickly under the cold tap or in iced water. To get ahead, pack into a plastic food bag and chill overnight.
-
On the day, heat the goose fat in a large wok and add the sage and chestnuts. Cook for a few mins over the heat, add the sprouts, season and stir-fry until piping hot.