Brussel sprouts with chestnuts and lardons

Side dishChristmas
Written By Laura Suanez Aisa

INGREDIENTS

  • 1kg of Brussel sprouts

  • 200g of cooked, peeled chestnuts, roughly cut

  • 1 tbsp of olive oil

  • 200g bacon lardons

METHOD

1. Put a pan of water to the boil. Peel the sprouts and cut a cross in the bottom

2. When it boils, add the sprouts and simmer for 5 min, until they are cooked but still firm. Drain very well and set aside.

3. While the sprouts are cooking, add the olive oil to a frying pan. When is hot, add the chestnuts and lardons. Fry for 6-7 min until the lardons are crisp and golden.

4. Add the sprouts and fry for a couple of minutes. Spoon into a dish and serve

Laura Suanez Aisa

Laura has worked for City Catering Southampton since 2015, and spent the first three years working as Head of Kitchen at St Mark’s Primary School, before moving into the Menu Development Team at our Head Office.

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Brussel sprouts with buttered almonds and bacon