This wonderful recipe was from Michael Caines' cooking demonstration at our Festive Indulgence Evening. Perfect for impressing your guests on Christmas day.
700g Brussel sprouts, trimmed and cut with a criss-cross into the base
100g smoked streaky bacon or smoked pancetta cut into lardons (batons)
1 tablespoon vegetable oil
200g cooked and peeled chestnuts
30g unsalted butter
Salt and pepper
In boiling salted water cook your Brussels sprouts until tender.
Whilst these are cooking in a large frying pan, fry off the smoked bacon in the oil until golden brown.
Now add the butter and chestnuts and cook for a minute. Once the sprouts are cooked, strain from the water and add to the chestnuts, stir carefully and season with salt and pepper.
Finish with the chopped parsley and serve.
Gather family and friends for a stunning lamb lunch this season.
Paul is making the most of Charlton Orchard's wonderful, local apples.