maple sprouts with lardons and chestnuts
Yet another ode to the sprout. This one is my king of sprout recipes, decreeing that anything inedible to some can be rendered palatable if paired with bacon. I wouldn’t be without these on Christmas day; salty, sweet, chewy, with the greenery providing an excellent foil for all that indulgence.
Maple sprouts with lardons and chestnuts:
About 20 sprouts
200g bacon lardons, pancetta or streaky bacon
1 vac pack of chestnuts, bashed up
1 tablespoon maple syrup
- Parboil the sprouts until just tender. Drain.
- In a frying pan cook the bacon in a little butter until turning crisp. Add the chestnuts and sprouts and cook for a couple of minutes, then season – watch for the saltiness of the bacon here.
- Add the maple syrup, stir briefly and serve alongside a lovely fat roasting joint.