This wonderful recipe was from Michael Caines' cooking demonstration at our Festive Indulgence Evening. Perfect for impressing your guests on Christmas day.
700g Brussel sprouts, trimmed and cut with a criss-cross into the base
100g smoked streaky bacon or smoked pancetta cut into lardons (batons)
1 tablespoon vegetable oil
200g cooked and peeled chestnuts
30g unsalted butter
Salt and pepper
In boiling salted water cook your Brussels sprouts until tender.
Whilst these are cooking in a large frying pan, fry off the smoked bacon in the oil until golden brown.
Now add the butter and chestnuts and cook for a minute. Once the sprouts are cooked, strain from the water and add to the chestnuts, stir carefully and season with salt and pepper.
Finish with the chopped parsley and serve.
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