A simple and delicious way to add festive flavour to tender sprouts.
Serves: 4
500g (18oz) Brussels sprouts
Pack of Parma ham
125g (4 1/2oz) chestnuts, roughly chopped (canned or vac-packed are perfect).
1. Prepare the sprouts and cut a cross in each. Simmer gently in a pan of boiling water, uncovered for 5-6 minutes, or until the sprouts are tender.
3. Meanwhile roughly chop the ham and dry-fry for 2-3 mins until crisp.
4. Remove from the pan, then cook the chestnuts in the oil for a couple of mins.
5. Scatter over the hot, cooked sprouts and serve.
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