This is such a great dish that it’s almost guaranteed to win over the most ardent sprout hater. What’s more it is very flexible; great with Christmas dinner but even better with roast game or pork.
Ingredients:
- 1 lb/ 450g Brussels Sprouts, cleaned and trimmed
- 1 oz/ 25g unsalted butter
- 1 tbsp olive oil
- 4 oz/ 100g diced pancetta or dry cured bacon
- 4 oz/ 100g cooked peeled chestnuts or from a jar of ready prepared
- 5-6 fresh sage leaves
- 4 fl oz/120ml heavy/double cream
Preparation:
- Bring a pan of lightly salted water to a boil and cook the sprouts for 4-6 minutes until al dente. Drain them and set aside
- Heat the butter with the oil in a frying pan and add the bacon. Fry gently for 2-3 minutes until starting to crisp. Crumble the chestnuts roughly and add them to the bacon with the sage leaves.
- Add the sprouts and cream and bring to a good simmer, season to taste before serving
