Sweet and sour sprouts with chestnuts and grapes from Ottolenghi Flavour / Flavor (page 93) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • shallots
  • soy sauce
  • bay leaves
  • Brussels sprouts
  • garlic
  • maple syrup
  • parsley
  • caster sugar
  • rice vinegar
  • green chillies
  • Shaoxing rice wine
  • red grapes
  • packaged cooked chestnuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pale dry sherry for Shaoxing rice wine.

  • KarinaFrancis on April 10, 2021

    I really didn’t think this would work, the combination of flavours sounded odd but I tried anyway and it was delicious. I couldn’t find tiny shallots so I ended up roasting them with the sprouts so they caramelised a little, which was a nice addition. Next time I might add a few extra grapes, they were fantastic.

  • Geric on November 29, 2020

    This was delicious. The chilli I used for the pickle was much too spicy so I kept it aside. I will be adding this to our Christmas dinner plan.

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