Parsnip, sprout and chestnut hotpot with cider and sprout top pesto

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4


By Hugh Fearnley-Whittingstall


  • 100g/3½oz pearl barley or pearled spelt
  • 2 tbsp olive or rapeseed oil
  • 250g/9oz shallots or baby onions, peeled and cut in half
  • 300g/10½oz Brussels sprouts, trimmed and outer leaves removed
  • 400g/14oz parsnips, peeled and cut into 2.5 cm/1in chunks
  • 150g/5½oz cooked, peeled chestnuts
  • 150ml/5fl oz medium-dry cider
  • 2 bay leaves, torn
  • 2 thyme sprigs
  • 750ml/26fl oz hot vegetable stock
  • extra virgin olive oil, for drizzling
  • sea salt and freshly ground black pepper

For the sprout top pesto

  • leafy tops from 1–2 Brussels sprout stems
  • ½ garlic clove, finely chopped or grated
  • 25g/1oz walnuts or pumpkin seeds
  • 1 lemon, juice and zest
  • 2–3 tbsp extra virgin olive or rapeseed oil
  • salt and freshly ground black pepper


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