Make these Brussels sprouts with bacon and chestnuts, then check out our recipes for honey roast parsnips, roasted chestnuts and Christmas red cabbage.


  • 1kg brussels sprouts
  • 6 rashers smoked streaky bacon, chopped
  • 200g chestnuts, vacuum-packed
  • 1 knob butter


  • STEP 1

    Bring a large pan of salted water to the boil, then tip in 1kg brussels sprouts and cook for 5 minutes. Drain and then run under tap water until cold.

  • STEP 2

    Heat a large frying pan, add 6 chopped rashers of smoked streaky bacon and fry until crisp and golden. Tip out of the pan, leaving the fat behind, then add 200g vacuum-packed chestnuts and fry until tinged. Tip out of the pan.

  • STEP 3

    Add the sprouts to the pan with a splash of water, then cover and finish cooking, until just tender. Uncover, turn up the heat, then add a knob of butter and fry the sprouts for 2 minutes more. Tip in the bacon and chestnuts, season, then serve with another knob of butter on top.

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