• STEP 1

    Bring a large pan of salted water to the boil, then tip in 1¼ kg trimmed brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 5

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

  • STEP 6

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


Two days ahead,

par-boil the brussel 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.

Try exciting twists on Brussels sprouts plus leftovers ideas from our sister title

Recipe from Good Food magazine, December 2009

Goes well with


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