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Brussels Sprouts

Brussel Sprouts

No Christmas table would be complete without Brussels Sprouts

Course lunch, Main Course
Cuisine british
Keyword Brussels Sprouts
Prep Time 15 minutes
Cook Time 25 minutes

Ingredients

  • 1 kg Brussels sprouts trimmed
  • 6 rashers smoked streaky bacon cut into bite-sized pieces 
  • 200 g vacuum-packed chestnuts
  • 50 g butter
  • Maldon Salt

Instructions

  1. Bring a large pan of salted water to the boil, then tip in 1kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.

  2. Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.

  3. Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.

  4. Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.

  5. Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.

  6. Tip in the bacon and chestnuts, season generously with Maldon salt and pepper, then serve with the last knob of butter on top.