Creamed Sprouts with Chestnuts and Bacon

Ingredients:
450g Brussels sprouts, cleaned and trimmed
25g unsalted butter
1 tbsp olive oil
100g diced pancetta or dry cured bacon
100g cooked, peeled chestnuts
5-6 sage leaves, roughly chopped
120ml double cream

Method:

Bring a pan of lightly salted water to a boil and cook the Sprouts for 4-6 minutes until al dente. Drain them and set aside

Heat the butter with the oil in a frying pan and add the bacon. Fry gently for 2-3 minutes until starting to crisp. Crumble the chestnuts roughly and add them to the bacon with the sage leaves

Add the sprouts and cream and bring to a good simmer, season to taste before serving

Cook’s Tip:

Once the sprouts season is over you can switch them for kale or Savoy cabbage

Courtesy www.thinkvegetables.co.uk