Brussel sprouts with chestnuts, bacon & parsley – serves 8-10

(Cooks tip – cook the sprouts an hour or so ahead, ready to add to the bacon & chestnut mixture)

1kg Lobbs Brussel sprouts

250g smoked rindless bacon – cubed

1 tbspn Clearspring oil

1 pack x 200g Highgrove vacpac chestnuts

50ml Marsala

1 large bunch flat leaf parsley – chopped

Trim the bottoms off the sprouts.  Tip into a large pan of salted boiling water & cook until tender but still with a bit of bite, about 5 mins or so depending on size.  Just spoon one out of the water & test it (without burning your tongue & this ruining the whole meal for yourself!) to be sure.

Meanwhile, in a pan large enough to take everything later ( or just drain the sprouts & reuse their pan), cook the bacon in the oil until bronzed & crisp, but not cooked to the point of having dried out.

Add the butter & the chestnuts &, with a wooden spoon or spatula, press down on the chestnuts to break them up a little.  When they’re warmed through, turn up the heat & throw in the Marsala, letting it bubble away, fusing with the bacon fat & chestnutty butter to form a glorious savoury syrup.  Add the drained sprouts & turn well, sprinkling in half the parsley as you do so. Give a good grinding of black pepper (salt may not be necessary due to the bacon – season to taste). Serve in a warmed dish & sprinkle over the remaining chopped parsley.

2 Comments (+add yours?)

  1. Trackback: Sprouts are evil… « Lobbs Farm Shop
  2. Trackback: Christmas Recipes « Lobbs Farm Shop

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