Per serving (if serving 8):
- Calories: 104
- Protein: 3g
- Fat: 6g
- Saturates: 1g
- Carbs: 9g
- Total sugars: 2g
- Fibre: 1g
From crispy roast potatoes to colourful roasted roots - here are our favourite Christmas side dish recipes
Chestnut crumble recipe
This crispy crumble is a really versatile little addition to your festive feasting. Use it to liven up a tray of roasted veggies, scatter it on top of a soup, or to add a bit of crispy crunch to a bowl of creamy pasta.
Never under estimate how useful a savoury crumble can be. Leading up to Christmas we will make a big batch of this and use it alongside soups and stews, turn it into a cheats stuffing or even just roast it on top of potato dauphinoise for a decadent yet delicious side dish.
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Yields:
6 - 8 serving(s)
Prep Time:
10 mins
Cook Time:
12 mins
Total Time:
22 mins
Cal/Serv:
104
Ingredients
- 2 Tbsp. oil
- 3 shallots, finely chopped
- 90 g smoked back bacon, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp. fresh thyme leaves
- 60 g sourdough bread, whizzed to crumbs
- 125 g cooked chestnuts, finely chopped
Directions
- Step 1Heat the oil in a large frying pan and fry the shallots and bacon for 5-6min over low-medium heat, or until the bacon has started to crisp. Add the garlic and thyme and continue to cook for 1min.
- Step 2Add the breadcrumbs and increase the heat slightly. Cook, stirring frequently, for about 3-4min, or until the breadcrumbs are crispy. Finally, add the chestnuts and cook for a couple of min until warmed through. Season well with salt and freshly ground black pepper.
GH TIPS: Use the crumble to liven up a tray of roasted veggies, scatter it on top of soup and stews, or add a bit of a crispy crunch to a bowl of creamy pasta.
Besides the bacon (which you can buy pre-chopped), the rest of the ingredients can be briefly blitzed in a food processor so you don't even need to waste time chopping.
GET AHEAD: The crumble will keep for 1-2 days, reheat in a dry frying pan for a couple of minutes.
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