ingredients
SERVES 4
400g Baby Sprouts
150g cooked chestnuts
100g diced pancetta
2-4 tbsp Borderfields Thyme infused cold pressed rapeseed oil
2 tbsp cranberries or 1 tbsp cranberry sauce
2 tbsp maple syrup
100ml whiskey [optional]
Sea salt and cracked black pepper
method
- Blanche your baby sprouts in boiling water for 4-5 mins and then shock and refresh in a bowl of iced water. Drain and leave to one side.
- Whilst your sprouts are blanching add 2 tbsp of Thyme oil to a large frying pan and cook your diced pancetta with a couple of sprigs of thyme until golden and crispy.
- Add in the sprouts after 4-5 mins and drizzle with a little more thyme oil if required. Then after 2-3 mins frying add in the chestnuts, cranberries and maple syrup. Stir well and cook until the sprouts and chestnuts are lightly glazed and sweet. Season to taste with a good pinch of sea salt and cracked black pepper.
- Warm the whisky in a ladle or small saucepan. Then light with a match and pour over the cooked sprouts to flambé. Serve at the table and enjoy!
