Sprouts with Bacon & Chestnuts

A classic combination and an essential for Christmas dinner!

Servings
Serves: 4
Prep
5 mins
Cook
15 mins

Ingredients

  • 700g Brussel sprouts
  • 2 tablespoons of chestnuts
  • 1 small onion sliced
  • 4 rashers of bacon, preferably dry cured, cut into thin strips
  • Salt and pepper
  • Vegetable oil

Method

  1. If the chestnuts are not already prepared, peel and roast them for 15 minutes at 180oC, 160oC Fan, Gas Mark 4.
  2. Cover the sprouts with cold water, add a teaspoon of salt to the water and bring to the boil, cook for 3 mins once boiling.
  3. Take off the heat and immediately refresh in cold water.
  4. Drain and cut the sprouts in half.
  5. Meanwhile warm a wok or large frying pan on a medium heat with a dash of vegetable oil.
  6. Add the bacon and fry off for 2 to 3 mins or until crisp. Then place on absorbent paper to absorb fat.
  7. Clean the wok and warm on a medium heat with a tablespoon of vegetable oil. Add the onions and sweat off for 3 minutes. Add a dash of water if needed.
  8. After 3 minutes add in the sprouts, chestnuts and bacon and fry for another 3 minutes.
  9. Add salt and pepper to taste.
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Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.