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
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.