Parma ham & chestnut sprouts recipe

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serves: 4
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  • A simple and delicious way to add festive flavour to tender sprouts


    • 500g (18oz) Brussels sprouts
    • Pack of Parma ham
    • 125g (4 1/2oz) chestnuts, roughly chopped (canned or vac-packed are perfect).


    • Prepare the sprouts and cut a cross in each. Simmer gently in a pan of boiling water, uncovered for 5-6 minutes, or until the sprouts are tender.

    • Meanwhile roughly chop the ham and dry-fry for 2-3 mins until crisp.

    • Remove from the pan, then cook the chestnuts in the oil for a couple of mins.

    • Scatter over the hot, cooked sprouts and serve.

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