Marmalade Whisky Glazed Brussels Sprouts and Chestnuts –

Ingredients

• 750g brussels sprouts, trimmed and halved
• 70g good quality butter (or vegan equivalent)
• 250g thin or thick cut marmalade
• 1 orange, juice and zest, divided
• 2 tbsp rosemary leaves, finely chopped, divided
• 2 tbsp thyme leaves, finely chopped, divided
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar or white wine vinegar
• 200g pre-packed cooked chestnuts, halved
• 2 tbsp whisky (or orange juice)
• Sea salt and black pepper, as desired
• 26oz brussels sprouts, trimmed and halved
• 2oz good quality butter (or vegan equivalent)
• 8oz thin or thick cut marmalade
• 7oz pre-packed cooked chestnuts, halved
• Step 1 Place prepared brussels sprouts into large saucepan and cover with an inch of freshly boiled water. Place a lid on top and steam for 1 minute, or until bright green.
• Step 2 Place the wok over a medium-high heat and add the butter, heating until foaming. Add the sprouts and fry for 5 minutes until a little golden but still firm and tender.
• Step 4 Once the sprouts are ready stir in the chestnuts and cook for a further minute. Pour over the marmalade glaze and briefly cook until warmed through and evenly coated.
• Step 5 Stir in the whisky (or orange juice), orange zest, and remaining herbs until combined. Season with salt and pepper if desired and serve immediately.