December slider


Sprouts planted in spring are in season now. Why not make them more interesting by serving them with bacon and Chestnuts?

Recipe serves 6 to 8 (contains nuts).


  • 1¼kg trimmed Brussels sprouts
  • 6 rashers of smoked streaky bacon, cut into bite-sized pieces
  • 200g vacuum-packed chestnuts
  • 50g butter

Preparation method

  • Boil a large pan of salted water and pour in the sprouts. Once the water returns to boiling, cook for 5 mins. Drain the pan, cool the sprouts with cold running water, then drain again.
  • Gently fry the bacon in a large frying pan for 10 mins until crisp and golden.Remove the bacon, leaving the fat in the pan.
  • Add the chestnuts and fry on a high heat for about 5 mins until browned
  • Add the sprouts to the pan with a little water, then cover and cook on a medium heat for 5 minutes, stirring now and again.
  • Once the spoits are tender, uncover the pan and turn up the heat, adding most of the butter. Now sauté the sprouts for 2 minutes.
  • Add in the bacon and chestnuts, season as desired with salt and pepper, then serve with the last knob of butter on top.
  • Enjoy with the family over Christmas dinner!