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

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

Accompaniments: Lime and coconut potato gratin; Turnip cake

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.

  • Gilbatron on December 23, 2025

    This is really delicious, but the timing is badly off. My shallots were still mostly raw at the 35 minute mark. They needed almost an hour to soften up nicely.

  • foolstwist on February 23, 2024

    Such an unexpected combination of ingredients but it worked and was addictive. I added quite a few more grapes and I think I might slice the chestnuts in half next time but otherwise - yum!

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.