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Prep time:

25 minutes

Time to cook

10-12 minutes

Good for:

winter stews and game

Perfect Brussels Sprouts

I like Brussels Sprouts, but i hate over-watered and boiled ones. So i have mixed a few different recipes to create one, which works very well with Roast beef, game or even a winter stew. Be prepared to be amazed.


300 g Brussels Sprouts, cleaned and cut in halves
100 g Prosciutto cut into 2 cm pieces
50-100 g chestnuts cooked- if available

Pepper to taste

3 spring onions
2 cloves of garlic
1 inch of ginger sliced finely
1 green chili, sliced and deseeded.

pinch of cumin seeds


Step 1

Clean the Brussels Sprouts. Remove the outer layers and cut in half.

Step 2

Heat the pan with a bit of cooking oil- i use sesame oil, at least make sure it does not taste too much through.

Step 3

cook the green chili, garlic and ginger with the cumin seeds for 2-3 minutes. Add the prosciutto and Brussels Sprouts. Cook for 4-5 minutes over medium high heat.

Step 4

Add the chest nuts and heat through very well..

Check that the Brussels Sprouts are cooked, but still have bite.

Step 5

Serve with a dash of soy sauce and add pepper to taste.


I recently tried this tart using half limes and half lemons and I also tried using half limes and half bergamot, which ended up very, very good- at least according to my husband. I always leave out the whipped cream- it’s just not calories, I like. But it can help hide the cracks.

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