Ingredients
- 400g sprouts, sliced
- 6 slices pancetta cut into thin strips
- 100g chestnuts sliced
- 25g butter
- Black pepper
- 200g peas
- 100ml double cream
- Few sprigs of tarragon
- 2 x 200g salmon
- 25g butter
- Splash of olive oil
- Salt and pepper
- 4 brussel sprout tops
- 200g brussel spots 1/2d
- Veg oil for frying
- 100g caster sugar
- 100g miso
- 100ml mirin
Method
One
In a large pan saute the sprouts and bacon in butter for 5 minutes and finish with the chestnuts and pepper.
Two
Take the above, stir through peas and cream, warm through, sprinkle over tarragon and serve with pan fried salmon.
Three
For the brussel sprout tops, heat the veg oil to 170c and deep fry the tops until crisp. Drain. Meanwhile, heat the sugar, mirin and miso to a caramel. Pour over the tops and serve.
Ingredients
- 400g sprouts, sliced
- 6 slices pancetta cut into thin strips
- 100g chestnuts sliced
- 25g butter
- Black pepper
- 200g peas
- 100ml double cream
- Few sprigs of tarragon
- 2 x 200g salmon
- 25g butter
- Splash of olive oil
- Salt and pepper
- 4 brussel sprout tops
- 200g brussel spots 1/2d
- Veg oil for frying
- 100g caster sugar
- 100g miso
- 100ml mirin
Method
One
In a large pan saute the sprouts and bacon in butter for 5 minutes and finish with the chestnuts and pepper.
Two
Take the above, stir through peas and cream, warm through, sprinkle over tarragon and serve with pan fried salmon.
Three
For the brussel sprout tops, heat the veg oil to 170c and deep fry the tops until crisp. Drain. Meanwhile, heat the sugar, mirin and miso to a caramel. Pour over the tops and serve.