- 1¼kg Brussels sprouts, trimmed (or if buying pre-trimmed, buy 1 kg)
The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…
- 6 rashers smoked streaky bacon, cut into bite-sized pieces (or use more, if you like)
- 200g vacuum-packed chestnuts
'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
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.
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.
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.
Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.
Get aheadTwo days ahead, par-boil the sprouts, drain and cool, then chill in the fridge. You can also fry the bacon and chestnuts two days ahead, then chill. On the day, just finish cooking the sprouts and assemble the dish.