PREP: PREP & COOKING: 20-25 MINS SERVES 8: SERVING 200 G = 200 CALORIES
• 1¼kg Brussels sprouts trimmed (or if buying pre-trimmed, buy 1 kg)
• 6 rashers smoked streaky bacon, cut into bite-sized pieces (or use more, if you like)
• 200g vacuum-packed chestnuts
• butter 50g
• Seasoning: fresh thyme, fresh sage, salt, pepper, chilli (optional)
1. Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again. Do not overcook them.
2. Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 3-5 mins until crisp and golden. Add fresh sage and thyme.
3. Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
4. Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 2-3 mins, stirring now and again, until just tender.
5. Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins.
6. Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top. Serve with slice of nice bread if cooked as main meal.