Sprouts Three Ways

Struggling to make your festive sprouts tasty? Look no further than these three ways to transform them into spectacular sprouts by combining them with bacon and chestnuts or peas, cream and salmon or sugar, mirin and miso!

Ingredients

One
  • 400g sprouts, sliced
  • 6 slices pancetta cut into thin strips
  • 100g chestnuts sliced
  • 25g butter
  • Black pepper
Two
  • 200g peas
  • 100ml double cream
  • Few sprigs of tarragon
  • 2 x 200g salmon
  • 25g butter
  • Splash of olive oil
  • Salt and pepper
Three
  • 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

One
  • 400g sprouts, sliced
  • 6 slices pancetta cut into thin strips
  • 100g chestnuts sliced
  • 25g butter
  • Black pepper
Two
  • 200g peas
  • 100ml double cream
  • Few sprigs of tarragon
  • 2 x 200g salmon
  • 25g butter
  • Splash of olive oil
  • Salt and pepper
Three
  • 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.