Sticky Brussels Sprouts with Ale Chutney, Chestnuts and Bacon Recipe


Serves 4

  • 500g Brussels sprouts, trimmed

  • 4 tbsp The Cherry Tree Real Ale Chutney

  • 150g lardons

  • 100g cooked chestnuts, chopped

  • Drizzle olive oil

  • Salt and pepper, to season


  • Heat your oven to 400°F/200°C/Gas Mark 6.

  • Place the sprouts, bacon and chestnuts in a roasting tin. Drizzle with oil and season with salt and pepper.

  • Roast for 20 minutes until the Brussels sprouts begin to char and caramelise slightly. Remove from the oven.

  • Add The Cherry Tree Real Ale Chutney and mix through all of the sprouts, bacon and chestnuts.

  • Place it back in the oven and roast for a further 10 minutes so that the chutney sticks to the sprouts.

Serve alongside your Christmas dinner – if you’re feeling extra brave why not try my Turkey Wellington?! Enjoy!