• 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


  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.