Brussels sprouts with chestnuts & sage

• brussels sprouts↗1 kg kg

  trimmed

• goose fat↗4 tbsp tbsp
• sage

  sprigs, shredded

• chestnuts g

Step-by-step instructions

1. 1

   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.

2. 2

   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.