Brussels sprouts – often found being slyly fed to the dog or hidden under a leftover Yorkshire pudding. But not this year! We’ve got some Brussels sprouts recipes that are certain to have everyone reaching for seconds.
All recipes serve four but are easy to adjust according to your number of guests.
Because Brussels sprouts with bacon really are something special.
Boil 500g peeled and halved sprouts for 5 minutes in generously salted water. Once slightly soft, drain and leave to cool.
Fry 80g diced pancetta pan until crisp, remove the pancetta from the pan and leave the fat. Add 100g crushed chestnuts and fry on a high heat for 5 minutes, then pour into a separate bowl.
In the same pan, add the sprouts with a splash of water, cover and cook on a medium heat for 3-5 minutes. Remove the lid, add 20g butter, turn up the heat and sauté for a few minutes.
Mix in the pancetta and chestnuts, season with salt and pepper and serve with a small knob of butter.
It’s simple, classic and delicious, but adds a little edge to the classic boiled and drained sprouts.
Fill a pan with 500ml water and 1tbsp. salt. Bring to the boil, and add 350g of peeled and halved sprouts.
Allow to simmer for 5 minutes until cooked through with a slight crunch. Remove from the hob and drain well.
Meanwhile, melt 30g butter (or olive oil) in a saucepan, add the sprouts and stir well until they're fully coated. Season with plenty of salt, black pepper and finely chopped mint leaves. Serve immediately.
It’s a way to add a little substance if you’re cooking for vegetarians and is packed full of flavour.
Simmer 40g lentils for 8 minutes, drain and set aside. Meanwhile, whisk together ½ tbsp. English mustard, 25ml balsamic vinegar, 50ml olive oil and salt and pepper, then set aside.
Heat a large frying pan with olive oil and crushed garlic, add 500g peeled and halved sprouts, and cook for 10-15 minutes until brown, turning occasionally.
Place them in a large bowl and pour over the dressing and lentils you made earlier. Season with salt, chopped mint and parsley leaves and toss until fully coated. Serve immediately.