Sweet and Sour Sprouts with Chestnuts and Grapes

‘Something magical happens to sprouts, chestnuts and grapes when they are left to soak in a bath of Shaoxing, soy sauce and their own juices. A subtle sharp sweetness, with hints of bitterness, gradually emerges, giving the dish a real festive quality.’

Hands-on time 20min, plus resting and pickling. Cooking time about 1hr. Serves 4 as a side

● 12 small shallots, peeled and left whole

● 5 garlic cloves, crushed 250g ready-cooked and peeled chestnuts

● 4 bay leaves

● 1tbsp maple syrup

● 130ml olive oil

● 90ml Shaoxing rice wine, see Yotam’s Tip

● 4tbsp soy sauce

● 180g red grapes

● 800g Brussels sprouts, trimmed and halved through the stem

● 2 green chillies, finely sliced into rounds

● 2tbsp rice vinegar

● 1tsp caster sugar

● 3tbsp parsley leaves

1 Preheat oven to 180°C (160°C fan) mark 4. Put first 5 ingredients into a 26 x 34cm high-sided roasting tin with 100ml of the oil, 75ml Shaoxing rice wine and 2tbsp soy sauce. Cover tightly with foil and cook for 35min, until the shallots are soft but still hold their shape.

2 Stir in the grapes, cover again with foil and cook for another 10min. Remove roasting tin from the oven, take off the foil and set tin aside while you prepare the sprouts. Increase oven temperature to 240°C (220°C fan) mark 9.

3 Mix Brussels sprouts with remaining 2tbsp oil and ¼tsp salt, then spread out on 2 baking trays lined with baking parchment. Roast for 16min, switching trays halfway through, until sprouts are browned. Add sprouts to the roasting tin of grapes and chestnuts, gently mix together and leave, uncovered, at room temperature for 1hr, if you can, or at least 30min, for the flavours to develop.

4 Meanwhile, in a small bowl mix together the chillies with the rice vinegar, sugar and ⅛tsp salt and leave to pickle for at least 30min.

5 Once the Brussels sprouts have sat for a while, stir in the remaining Shaoxing wine and soy sauce. Stir through the parsley and transfer to a large, shallow serving bowl. Top with the pickled chillies and the pickling liquid. Serve.

PER SERVING

509cals, 11g protein, 28g fat (4g saturates), 45g carbs (28g total sugars), 17g fibre

GET AHEAD

Cook the shallots, garlic, chestnuts and grapes the day before and leave them to sit in the liquids overnight (chilled). The Brussels sprouts should be roasted and added the day you plan to serve the dish. Hold off on adding the pickled chillies and parsley until you serve.