Parma ham & chestnut sprouts recipe

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A simple and delicious way to add festive flavour to tender sprouts


  • 500g (18oz) Brussels sprouts
  • Pack of Parma ham
  • 125g (4 1/2oz) chestnuts, roughly chopped (canned or vac-packed are perfect).


  • 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.

  • Meanwhile roughly chop the ham and dry-fry for 2-3 mins until crisp.

  • Remove from the pan, then cook the chestnuts in the oil for a couple of mins.

  • Scatter over the hot, cooked sprouts and serve.

Click to rate
(120 ratings)
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