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Yorkshire Recipes

Creamed Sprouts with Chestnuts and Bacon
If there is a positive side to winter, it’s definitely the food
Guaranteed to win over the most ardent sprout hater! Great with Christmas dinner but even better with roast game or pork

Serves 4

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Preperation time 5 minutes
Cooking time 10 minutes

5-6 sage leaves, roughly chopped
100g/4oz cooked, peeled chestnuts
100g/4oz diced pancetta or dry cured bacon
1 tbsp Olive oil
25g/1oz Unsalted butter
450g/16oz Brussels sprouts, cleaned & trimmed

1. Bring a pan of lightly salted water to a boil and cook the sprouts for 4-6 minutes until al dente. Drain them and set aside
2. Heat the butter with the oil in a frying pan and add the bacon. Fry gently for 2-3 minutes until starting to crisp. Crumble the chestnuts roughly and add them to the bacon with the sage leaves
3. Add the sprouts and cream and bring to a good simmer, season to taste before serving
4. Once the sprouts season is over you can switch them for Kale or Savoy cabbage

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