Chestnut & wild mushroom stuffed three-bird roast
You'll need a little skill and patience to pull off this elegant multi-bird roast of chicken, pheasant and duck, but there's no other main course quite like it
Sprout & spring onion champ
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1kg potato(King Edward or Maris Piper work well), cut into chunks
- 100g butterplus extra for serving
- bunch spring onionsliced
- 400g brussels sprouthalved and finely sliced
- 400ml milk
- good grating of nutmeg
Nutrition: per serving
- kcal230
- fat12g
- saturates7g
- carbs24g
- sugars5g
- fibre5g
- protein6g
- salt0.5g
Method
step 1
Put the potatoes in a large pan of salted water, cover with a lid and bring to the boil. Simmer for 15 mins or until cooked through. Drain and leave to steam-dry for 5 mins.
step 2
Heat the butter in a large pan, add the spring onions and cook for 3 mins, stirring regularly. Tip in the brussels sprouts and cook for a further 8 mins until soft. Add the milk and warm through for 1 min more.
step 3
Tip the potatoes back into their pan, mash, then add the milk and sprout mixture. Add the nutmeg, season and stir.
