Ingredients
- 1 handful English Sprouts (per person)
- 200ml x ginger wine
- 4-6 whole English chestnuts (cooked and sliced)
- 2-3 sprigs of sage and thyme (leaves striped from stem)
- 2x leafy clementines
- 50g butter
10 mins
Preparation time
20 mins
total time
4 people
serving
method
Step 1
Heat a large sauté pan dry until a light smoke is present at eye level. Place in the chopped sprouts followed by the leaf tops (optional), refrain from moving the pan to ensure a light char/toasting to the sprout for 1-2 minutes
Step 2
Add the chestnuts and butter, followed by pepper and sea salt to season. Add the juice of the clementines followed by the ginger wine, thyme and sage
Step 3
Toss and cover with a lid for a further 2-3 minutes until the liquid has almost evaporated. Remove the lid and glaze by tossing with the last of the liquid
Step 4
Finish with a twist of clementine, the remaining sliced chestnuts and a dash of salt and herbs to taste
Enjoy!
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