Recipe: Sprouts with Prosciutto

Sprouts 450

Serves 4.

Spruce up your sprouts with this simple recipe this Christmas. It's easy to overcook sprouts, stripping them of their bite and colour. Keep those greens tasty by steaming them instead, along with chestnuts and a citrusy touch of satsuma for a dish full of festive flavours. 


  • 500g sprouts, trimmed and crossed through the base
  • 90g pack of prosciutto
  • 200g cooked chestnuts, halved
  • 50g butter
  • 2 satsumas, zest and juice
  • Freshly ground black pepper 


1. Tip the sprouts into a steamer set over a pan of boiling water and steam until just tender, around 5-8 minutes. Be careful not to overcook them or they will become mushy.

2. Set a frying pan over a medium-high heat and add the slices of proscuitto. Fry for a minute or two on both sides until crisp. Drain on kitchen paper until cool enough to handle, then crumble each slice into bite sized pieces.

3. Tip away any excess fat from the pan then add the steamed sprouts, chestnuts, butter, satsuma juice and zest, adding the crumbled prosciutto lastly. Season well with black pepper and stir-fry for a couple of minutes until hot. Transfer to a warmed serving dish.






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