PT40M
We're always looking for ways to spruce up sprouts at Christmas, but this recipe has to be the best (and most luxurious!) yet. The polarising green spheres are simply boiled and then tossed in a combination of chestnuts, confit goose leg meat and pancetta, with a sprinkling of crispy goose skin to finish. They taste like heaven, and there's no better dish to convert a staunch sprout-hater.
Sprouts with confit goose, chestnuts and pancetta