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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


  • 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


  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.