SPROUTS WITH CHESTNUT AND FIG BUTTER

TAKES 20 MINS, PLUS CHILLING SERVES 8 80g butter, softened 50g soft figs 100g cooked chestnuts 1tbsp finely chopped flat-leaf parsley 800g Brussels sprouts, trimmed 1

In a food processor, combine the butter, figs and half the chestnuts. Season generously with black pepper and blend until smooth and combined. Mix in the parsley and crumble in the remaining chestnuts. Stir briefly then transfer to a large piece of baking paper.

2

Roll the butter into a sausage shape using the paper as a guide, then wrap it around the butter and twist the ends so it’s like a cracker. Chill in the fridge for at least 1 hr.

3

Put the sprouts in a large saucepan and cover with boiling water. Simmer for 5-8 mins. Drain and transfer to a serving bowl, then slice the butter and scatter it on top.