Pan-fried sprouts with cavolo nero & chestnut crumbs

We’ve livened up sprouts with some great flavours. SERVES 8 PREP 10min COOK about 15min

• 500g (1lb 2oz) Brussels sprouts

• 200g (7oz) cavolo nero, roughly chopped

• 150g (5oz) smoked bacon lardons

• 180g pack chestnuts

• 50g (2oz) toasted chopped hazelnuts

• 1tbsp vegetable oil

• 25g (1oz) butter

1 Cook the sprouts in a large pan of boiling water for 3min to blanch, adding the cavolo nero for the final minute. Drain and plunge into cold water to cool. Drain again and dry on kitchen paper. Cut any large sprouts in half.

2 Meanwhile, in a frying pan, fry lardons for 2-3min until beginning to turn golden. Add chestnuts and hazelnuts; fry for a further 2-3min. Transfer to a plate and set aside.

3 When ready to serve, heat oil and butter in frying pan and stir-fry sprouts and cavolo nero for 5-10min until golden (you may need to do this in batches). Season. Stir in half of the lardon mix to heat through, transfer to a serving dish and sprinkle with remaining lardon mix.

GET AHEAD Complete recipe to end of step 2 up to 24hr in advance. Store separately in the fridge. Complete recipe to serve. PER SERVING: CALS 212; FAT 14G; SAT FAT 4G; CARBS 11G

With something for everyone, these indulgent veg dishes are sure to please the crowd