• 25g unsalted butter
  • 1 tablespoon olive oil
  • 10g fresh sage leaves, shredded, reserving 4 whole leaves to garnish
  • 500g leeks, sliced thickly on the diagonal
  • 240g Brussels sprouts, trimmed
  • 200g chestnuts, peeled and cooked
  • Freshly ground black pepper


  1. 1

    Heat the butter and olive oil in a large, heavy-based frying pan. Fry the whole sage leaves for 30 seconds, drain and set aside.

  2. 2

    Add the leeks and the shredded sage to your frying pan and fry over a low heat for 5-10 minutes or until the leeks are tender.

  3. 3

    Meanwhile, bring a pan of water to the boil, add the sprouts and cook for 2-3 minutes until just tender (they should still feel quite firm). Drain and run under a cold tap until cool, then halve.

  4. 4

    Add the sprouts and chestnuts to the pan, turn the heat to medium and fry for 2-3 minutes until they turn golden.

  5. 5

    Season well and serve garnished with the remaining sage leaves.

Nutritional Details

Each serving provides
  • Energy 339kj 81kcal 4%
  • Fat 4.5g 6%
  • Saturates 2.1g 11%
  • Sugars 3.5g 4%
  • Salt 0.05g <1%

% of the Reference Intakes

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