Sprout of this world, Christmas recipe

7th December 2019

Whether you love them or hate them there’s one thing we can can promise you this Christmas, Brussel sprouts are here to stay! With a guesstimated 2/3rds of brussel consumed over the festive season there’s more than one reason you should give sprouts a second go! So before we share our favourite festive recipe idea here’s a few of our favourite festive facts to inspire you in the kitchen this Christmas.

1. Looking to fight of the lurgi this Christmas? Sprouts contain more vitamin C then you’d find in an orange! Orange you glad we told you that!

2. Gingel bells. Looking for a new way to enjoy them all year round. A British distillery recently released sprout flavoured gin.

3. Believe it or not there are over 9000 ways to enjoy sprouts (not including in your gin) so we caught up with our Exec Chef, to find out his favorite recipe below.

Christmas with Young's

INGREDIENTS

1.5kg Brussel spouts trimmed and scored

300 g of smoked bacon lardons

300g peeled chestnuts

10 g peeled garlic

75 g butter

Salt and pepper

In boiling salted water blanch off the sprouts til they are just turning tender, place straight into iced water so the sprouts keep their colour once cool drain and cut in half

In a frying pan heat half the butter and add the bacon and cook until just starting to crisp up.

Then add the halved chestnuts into the pan along with the chopped garlic, toss altogether once mixed, throw in the sprout halves and the rest of the butter, season up and serve once hot

For an extra festive finish add some shaved berkswell cheese or hard cheese of your choice.