Brussels sprouts with bacon and chestnuts
- Serves 8
- 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.