Yet another ode to the sprout. This one is my king of sprout recipes, decreeing that anything inedible to some can be rendered palatable if paired with bacon. I wouldn’t be without these on Christmas day; salty, sweet, chewy, with the greenery providing an excellent foil for all that indulgence.
Maple sprouts with lardons and chestnuts:
About 20 sprouts
200g bacon lardons, pancetta or streaky bacon
1 vac pack of chestnuts, bashed up
1 tablespoon maple syrup
- Parboil the sprouts until just tender. Drain.
- In a frying pan cook the bacon in a little butter until turning crisp. Add the chestnuts and sprouts and cook for a couple of minutes, then season – watch for the saltiness of the bacon here.
- Add the maple syrup, stir briefly and serve alongside a lovely fat roasting joint.