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Boil the chestnuts for 15 minutes then drain and remove outer skins. Set aside then roughly chop.
Heat a large non stick frying pan and spray lightly with olive oil spray. Cook the ham until golden and crisp then remove and set aside.
Meanwhile, steam the Brussel sprouts for 4 minutes or until just tender – don’t overcook. Reheat the frying pan over medium heat. Add the olive oil and Brussel sprouts to the pan, along with the walnuts and chestnuts. Cook for 5 minutes until the sprouts are fully tender and slightly golden. Return the ham to the pan, cook for another minute then serve with fish or grilled meat.
Energy 600kJ (143kcal), Protein 9g, Total fat 10g, Saturated fat 1g (11% of total fat), Monounsaturated fat 3g, Polyunsaturated fat 4g, Carbohydrates 6g, Fibre 4g, Sodium 342mg