ingredients (serves 4)
- 500g Brussels sprouts, trimmed and halved
- 6–8 rashers streaky bacon, sliced
- 2 shallots OR 1 small white onion, finely sliced
- 150g cooked chestnuts, roughly chopped
- A handful of dried cranberries
- A handful of flaked almonds
- 2–3 tbsp Borderfields Cold Pressed Rapeseed Oil
- Salt & black pepper to taste
method
- Prep the sprouts:
Bring a pan of salted water to the boil and blanch the halved Brussels for 3–4 minutes until just tender. Drain and cool slightly. - Toast the almonds: (Optional – can just be added in or left out)
Heat a dry frying pan over medium heat and toast the flaked almonds for 1–2 minutes until golden. Remove and set aside. - Cook the bacon:
In the same pan, add 1 tbsp Borderfields rapeseed oil and fry the streaky bacon until crisp. Remove the bacon but keep the bacon fat in the pan. - Sauté the aromatics:
Add another tablespoon of Borderfields oil if needed, then sauté the sliced shallots/onion until soft and lightly caramelised. - Add sprouts & chestnuts:
Add the blanched Brussels and chestnuts to the pan. Sauté for 5–7 minutes until the edges of the sprouts catch a little colour. - Finish with cranberries & bacon:
Stir in the cranberries and return the crisp bacon to the pan. Season with salt and pepper. - Serve:
Transfer to a warm serving dish and scatter generously with the toasted flaked almonds.
