- 6 rashers streaky bacon, cut into pieces
- 100g vac-pack chestnut, chopped
'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
- 140g butter, at room temperature
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1kg small Brussels sprout, trimmed of outer leaves
The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…
Fry bacon in a hot pan without any oil for 10 mins until crisp. Add chestnuts and fry until they are beginning to colour and coated in the fat. Pour away excess fat, then tip bacon and chestnuts into a bowl to cool.
Beat butter to soften with a spatula, then stir in the bacon and chestnuts. Season with black pepper, then store in fridge. This can be made up to 3 days ahead or frozen for 1 month. Defrost in fridge overnight.
To serve, place sprouts in a microwaveable bowl, pour in 100ml water, cover with cling film and pierce a few times. Microwave on High (850W) for 16-18 mins, stirring twice during cooking, or cook in a pan of boiling water for 5 mins. Drain and tip into a warm serving dish, then dot the butter over to melt. Toss through and serve.