• 1.5 kg Brussels sprouts
  • 0.5 onion, finely chopped
  • 25 g butter
  • 4 g of thyme, leaves picked
  • 4 oatcakes, crumbled
  • 200 g vacuum-packed cooked chestnuts, chopped
  • sea salt flakes


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Trim the sprouts and peel off the outer leaves. Bring a pan of salted water to the boil, add the sprouts and cook until almost al dente; 5-8 minutes depending on their size. Drain and tip into a bowl of iced water. Leave for a few minutes, then drain and dry on kitchen paper. Halve the sprouts and arrange in an ovenproof dish.

  2. 2

    For the crumble, gently soften the onion in the butter with the thyme for 8-10 minutes. Whiz the oatcakes and ½ teaspoon of sea salt flakes in a food processor until crumbs form. Mix with the onions and chestnuts.

  3. 3

    Sprinkle the chestnut crumble over the sprouts and bake in the preheated oven for 20 minutes until golden.


    Get ahead: prepare up to the end of step 2 a few hours ahead.

Nutritional Details

Each serving provides
  • Energy 515kj 123kcal 6%
  • Fat 4.3g 6%
  • Saturates 1.7g 9%
  • Sugars 5.5g 6%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 335kj/80kcal

Each serving provides

12.6g carbohydrate 5.8g fibre 5.6g protein

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