Honey-roast sprouts with apples, salt-sweet walnuts and chestnuts recipe

I love the salty-sweet thing going on here. Leave out the cayenne if you don’t want any heat, but it does add an extra element. Be sure to keep a close eye on the sprouts as they’re roasting. How long they take depends on their size.

Prep time: 15 minutes | Cooking time: 20 minutes

SERVES

eight

INGREDIENTS

• 900g sprouts, trimmed, washed and halved

• 6 tbsp olive oil

• 75g walnut halves

• 50g cooked chestnuts, halved or quartered (depending on how big they are)

• 1 ½ tbsp honey

• Pinch cayenne pepper

For the apples

• 1 ½ tbsp olive oil

• 2 apples, cored and cut into slim wedges (you don’t need to peel them)

• 2 tbsp cider vinegar

• ½ tbsp honey

METHOD

1. Preheat the oven to 200C/190C fan*/gas mark 6.

2. Toss the sprouts in a tin with 4 tbsp of the olive oil. Roast for 15 minutes (but it does depend on the size).

3. Line another roasting tin with foil and toss in the walnuts, chestnuts, rest of the olive oil, honey, cayenne and some sea-salt flakes and freshly ground pepper, then roast for 5 minutes.

4. For the apples, heat the oil in a pan and sauté them. You just want to get a bit of colour, not make them soft. Remove them from the heat and add the vinegar and honey. Stir it all together.

5. Put the sprouts, chestnuts and walnuts and apples on to a platter and serve.

*Diana’s conversions may differ slightly from the standard