Here is a super quick dish this week as I’m sure most of you are all cooked out – and that includes myself.

If you do happen to have any sprouts left over in the bottom of the fridge, then this dish is worth a shot.

Serves 2


2 Chicken breasts

3 tbsp. hot honey

1 tbsp. white wine vinegar 1/4 tsp. crushed chilli flakes.

2 tbsp. cooking oil

300g Brussel sprouts, trimmed, halved

Pinch of salt


Pre-heat oven gas 5/190c/fan 170

To begin, mix the honey with the white wine vinegar, chilli flakes and salt. Warm this in a small pan gently.

Cook the chicken breast in a pan and finish in the oven until it is just cooked through, remove the breast and cover with the hot honey glaze. Place back in the oven for 4-5 minutes.

For the sprouts, it's best to use a frying pan.

Heat the oil until almost smoking and carefully add the sprouts. Get a nicely charred colour on the sprouts before turning down the heat slightly.

Continuously cook for around 7-8 minutes, if you like your sprouts slightly more cooked add a touch of water to steam them in the pan.

Remove the chicken from the oven spooning over the glaze and serve.

Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See or phone 0141 378 0385 to book.
Twitter @Chefgtownsend 
Instagram- @chef.g.townsend