Cider-glazed sprouts with apple, walnuts and bacon
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Ingredients
- 200g (optional) smoked bacon lardons
- 150ml medium cider
- 25g butter, diced
- 2 tbsp runny honey
- 100g walnut pieces
- 1kg sprouts, trimmed and large ones halved
Method
- STEP 1
Put the lardons in a cold frying pan over a low-medium heat and cook until golden and crisp, and lots of fat has collected in the pan. Spoon them onto kitchen paper to soak up excess fat.
- STEP 2
Put the cider, butter, honey and walnuts in a pan and melt gently together, then bubble until reduced by about half so it becomes syrupy. Everything can be chilled overnight at this stage if you’re getting ahead.
- STEP 3
To serve, bring a large saucepan of salted water to the boil, add the sprouts and boil for 2-3 minutes, until just tender. Drain well, then tip back into a pan with the cider syrup and pancetta. Warm together, stirring so the sticky glaze coats all of the sprouts. Season to taste.