Hate them or love them, pound for pound the humble Brussel Sprout has four times the amount of Vitamin D as an Orange and so we are lucky that they are in abundance in Ardtornish Kitchen Garden at this time of year. Add these healthy greens to your Christmas table this festive period a a perfect accompaniment to any meat or nut roast and see if you can sway the doubters! Serves 8.
Ingredients
Method
Add the Brussel Sprouts into a large pan of water and bring to the boil for 5 minutes. Drain and run under cold water.
Heat a large frying pan and add the chopped bacon or lardons and gently fry for 10 minutes until they are crisp and golden. Remove the bacon from the pan, retaining the fat.
Add your chestnuts to the frying pan with the residual bacon fat and fry on a medium heat for 5 minutes and once the Chestnuts have started to colour, remove them from the pan.
Add the Brussel Sprouts to the same frying pan with a splash of water and cover with a lid, cook on a medium heat for approximately 5 minutes, stirring occasionally.
Remove the lid, add the butter and return the chestnuts to the pan; sauté for a further two minutes or until the sprouts are tender to your liking.
Season with salt and pepper.
