Cider-glazed sprouts with apple, walnuts and bacon

  • serves 8
  • Easy

These can easily be made vegetarian if you’ve got veggie guests for dinner – just stir the bacon through only half of the sprouts.



  • smoked bacon lardons 200g (optional)
  • medium cider 150ml
  • butter 25g, diced
  • runny honey 2 tbsp
  • walnut pieces 100g
  • sprouts 1kg, trimmed and large ones halved


  • 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.

Nutritional Information

  • Kcals 201
  • Carbs 9.5g
  • Protein 5.8g
  • Fat 12.8g
  • Salt 0.3g
  • Saturates 2.9g
  • Fibre 5.8g