Brussels Sprouts with Chestnuts and Crispy Bacon

It’s not surprising that many people hate Brussels sprouts because invariably they are over-cooked.

The traditional way to cook sprouts was to cut a cross in the stalk so that they would, hopefully, cook more evenly. Fortunately I discovered quite by accident when I was in a mad rush one day, that if you cut the sprouts in half lengthways they cook much faster and taste infinitely more delicious, so, with this recipe I’ve managed to convert many ardent Brussels sprout haters!

Serves 4-6

1 lb (450g) Brussels sprouts, (cut lengthways top to bottom) 1 pint (600ml) water 1½ tsp salt 1-2ozs (30-55g) butter Salt and freshly ground pepper 1 packet of peeled cooked chestnuts 2-4ozs (55-110g) crispy bacon lardoons

Choose even, medium-sized sprouts. Trim the outer leaves if necessary and cut them in half lengthways. Salt the water and bring to a fast-rolling boil.

Toss in the sprouts, cover the saucepan just for a minute until the water returns to the boil, then uncover and cook for 5 or 6 minutes or until the sprouts are cooked through but still have a slight bite.

Pour off the water.*

Add the chestnuts for one minute before the end of cooking to heat through. Melt a little butter in a saucepan, roll the sprouts gently in the butter, season with lots of freshly ground pepper and salt. Taste and serve immediately in a hot serving dish scattered with hot crispy bacon.

Note: If the sprouts are not to be served immediately, refresh them under cold water just as soon as they are cooked. Just before serving, drop them into boiling salted water for a few seconds to heat through. Drain and toss in the butter, season and serve. This way they will taste almost as good as if they were freshly cooked: certainly much more delicious than sprouts kept warm for half an hour in an oven or a hostess trolley.