You either love them, or you can’t stand the sight of them. They, I think, are delicious; not only are they good for the real Christmas lunch, but they are an absolute must for Boxing Day bubble and squeak. This is one of only 2 vegetables that I recommend to be slightly overcooked, and the other is potatoes. They can be prepared the day before ready for cooking.
- 700 g sprouts, tightly closed and brilliant green, trimmed
- 4 rashers streaky bacon, cut into fine strips
- 1 small onion, peeled and chopped finely
- 200 g vac-packed chestnuts, broken up slightly
- 1 pinch salt and freshly milled black pepper
- Cook the sprouts in plenty of boiling water until soft in the centre, slightly overcooked, about 10 minutes.
- Cool under cold water, then drain really well. This can be done a few hours or even the day before.
- Next, heat a non-stick frying pan.
- Add the bacon and onions and cook for 15-20 minutes. There will be enough fat from the bacon to cook the onions perfectly.
- Meanwhile, cut the Brussels into quarters, add to the bacon and onion, and mix well.
- Cook for 15 minutes.
- Finally, add the chestnuts and really mix well. You probably only need pepper, as the salt will come from the bacon.
Add ingredients from Vickery TV straight to your favourite online supermarket