Our Head Chef Paul Matthews' recipe for Brussels Sprouts with Chestnuts & Bacon impressed all of our customers at our recent Christmas Skills, Demos & Quiz Night. As it was so popular, we have decided to share it with you!
700g brussel sprouts, trimmed & cut with a criss-cross into the base
100g smoked streaky bacon cut into lardons
1 tbsp vegetable oil
200g cooked & peeled chestnuts
30g unsalted butter
Salt & pepper
For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!
Paul is making the most of Charlton Orchard's wonderful, local apples.