Sprouts with Bacon, Chestnut and Thyme Butter
- Christmas
- On the Side
- Special Guests
Boring sprouts are being left in Christmas pasts thanks to this delicious recipe from chef and food writer Claire Thomson.
Ingredients
150g Streaky bacon, finely chopped
100g Chestnuts, peeled and finely chopped
2 cloves Garlic, finely chopped
3 sprigs Thyme, leaves picked
200g Yeo Valley Organic Unsalted Butter, diced
Salt, if necessary, and plenty of black pepper, to taste
500g Brussels sprouts, trimmed and slice
Method
In a large frying pan over a medium heat, fry the bacon in a dry frying pan until the aft renders and the bacon is nicely bronzed, even a little crispy. Add the garlic and cook for 30 seconds until fragrant.
Once cooked, transfer the bacon to a sieve or colander to drain excess fat and set both fat and bacon aside to cool.
In a mixing bowl, combine the butter with the chestnuts and the bacon mixture, then use your hands or a wooden spoon to combine all the ingredients, season well with plenty of black pepper to taste.
Place the mixture onto the middle of a sheet of greaseproof and shape into a roll.
Place in the fridge to use as necessary, it will keep in the fridge for up to a week.
When cooking the sprouts, thinly slice and fry in a generous slab of the bacon and chestnut butter for around 3 - 5 minutes until just wilted but still with plenty of texture.
In this recipe...
Unsalted Butter
15
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