To make the sprouts really tasty we peel the first layer of the 'leaves' off the sprouts and cut off the hard bit at the bottom of each sprout. You don't need to do this - we just think it makes them extra tasty and a little more special!
- After peeling and trimming the sprouts as described above, cut them in half (vertically is best) and pop into a large pan of salted boiling water. Allow to cook for about 5 mins or until they are cooked but still have a 'bite' in them. When ready take them off the heat & drain. Run cold water over them for a few minutes to cool them down and stop them from over cooking!
- While the sprouts cook, cut the bacon into small squares about a half the size of the sprouts. Now heat a large frying pan, add the bacon and gently fry for 10 mins until crisp and golden. Tip out of the pan, leaving the fat behind
- Take the chestnuts and if they are whole, give them a slight bash with a rolling pin to break them up a little. Take the onion or shallots and chop as finely as you can. Now, using the same pan as the bacon (and the bacon fat) fry the chestnuts and onion over a medium heat for about 5 mins until coloured.
- Add the cooked sprouts to the pan with a little splash of the cooking water and cook over a medium heat for about 5 mins, stirring now and again. Turn up the heat and add most of the butter and and chopped herbs, sauté the sprouts for 2 mins until a little coloured. Tip in the bacon, onion and chestnuts, season with salt and pepper, then serve with the rest of the butter on top. Delicious!
