24 Brussels sprouts
4 rashers of free-range smoked streaky bacon
8 cooked and skinned chestnuts cut into quarters
2 tbs maple syrup (or honey)
½ tsp freshly grated nutmeg
un-salted butter for frying
Course sea salt
Trim the base of each sprout and peel off any loose or yellowing leaves (there’s no need to cut a cross in the stem).
Cook in plenty of well-salted boiling water for five minutes or so until the sprouts are tender but still retain a little crunch. Drain, then immediately place in a bowl of very cold water to halt the cooking process. When cool, drain and cut into quarters.
Fry the bacon in a little butter until just crisp, then remove. Retain the fat in the pan. When cool enough to handle, stack them up and cut across into 1cm strips.
Re-heat the frying pan with the bacon fat and throw in the sprout and chestnut pieces. As they begin to brown add the chopped cooked bacon and drizzle over the maple syrup. Sprinkle in the nutmeg and stir until everything is heated through and the sprouts are coated in bacon fat, butter and maple syrup.
Sprinkle with sea salt and serve.
For more delicious recipe’s, head over to the Exeter Cookery School website at – www.www.exetercookeryschool.co.uk
Photo credit to Stephen Haywood Photography