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Brussels Sprouts with Chestnuts and Bacon

The contrast between sweet delicate sprouts and salty crisp bacon is divine. Perfect with a roast dinner. You can use frozen chestnuts which are already cooked, but better still - cook your own.

Serves a family of 4


you'll need -

  1. 200ml light vegetable stock

  2. 400g trimmed Brussels sprouts

  3. 150g Smoked bacon, cubed

  4. 150g Cooked Chestnuts

  5. Salt

  6. Black pepper



  • Place the Brussels sprouts in a large saucepan and add the stock.

  • Bring to the boil, cover and simmer on a medium heat for 5 minutes.

  • Test the sprouts to see if they are tender.

  • Drain and set aside.

  • In a large frying pan or wok heat the vegetable oil and add the cubes of bacon fry until lightly golden and add the chestnuts cook for a further 2-3 minutes.

  • Add the Brussels and butter, once the butter has melted serve the Brussels.


Tip: score the bottom of the chestnut (a criss-cross knife cut will do) and boil in milk or water for 20 minutes and peel the outer shell and inner skin while still hot. Don't worry if you don't manage to get them out whole they are a little fiddly to peel.