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Sprouts with chestnut crumble
Serves: 12
Prep time: 20 minsTotal time: 
Recipe photograph by Jonathan Gregson
Sprouts with chestnut crumble
Serves: 12
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
116Kcal
Fat
5gr
Saturates
2gr
Carbs
14gr
Sugars
5gr
Fibre
8gr
Protein
5gr
Salt
0.2gr
Marcus Wareing
Two Michelin-starred chef patron of restaurant Marcus and judge on Masterchef: The Professionals. As a restauranter, he runs The Gilbert Scott at St Pancras Renaissance Hotel and Tredwells. Marcus is also the author of seven outstanding cookbooks and loved for his refined British cuisine.
See more of Marcus Wareing’s recipes
Marcus Wareing
Two Michelin-starred chef patron of restaurant Marcus and judge on Masterchef: The Professionals. As a restauranter, he runs The Gilbert Scott at St Pancras Renaissance Hotel and Tredwells. Marcus is also the author of seven outstanding cookbooks and loved for his refined British cuisine.
See more of Marcus Wareing’s recipes
Ingredients
- 1.5kg Brussels sprouts
- ½ onion, finely chopped
- 25g butter
- ¼ bunch of thyme, leaves picked
- 4 oatcakes, crumbled
- 200g vacuum-packed cooked chestnuts, chopped
- sea salt flakes
Step by step
Get ahead
Prepare up to the end of step 2 a few hours ahead.
-
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.
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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.
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Sprinkle the chestnut crumble over the sprouts and bake in the preheated oven for 20 minutes until golden.