Ingredients
- brussel sprouts 1kg
- smoked streaky bacon 6 rashers, chopped
- chestnuts 200g, vacuum-packed
- butter 1 knob
Method
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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.
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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.
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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.
