Tis the season for sprout eating! But far from being a boring side dish to the main event, these little bundles of flavour can be accompanied by some simple ingredients to make them into a festive knockout. Try this recipe from East Yorkshire based Anna’s Happy Trotters using their award winning Pancetta to create a sprout sensation!
Put the cranberries in a bowl and pour over boiling water to just cover them. Soak for 10-15 mins, then drain. Cut the sprouts in half, lay each half flat on your chopping board and finely shred the leaves. Heat the oil and butter in a frying pan, add the sprouts and fry for 3-4 mins. Add the cranberries and nuts, season and toss together to serve.
Firstly bring a large pan of water to the boil. Add the salt and whole sprouts, and cook for 6/7 minutes until tender, then drain and leave to cool. Cook the bacon on a grill until crispy and then leave to cool. Once cold chop finely with a cook's knife. On the same grill, toast the sliced almonds very slowly until golden brown. Add the oil and butter to a large frying pan over a medium heat, then add the halved Brussels sprouts and cook for about 3-4 minutes until tender and golden in colour, tossing and stirring to avoid them burning and going bitter. Add the thyme, bacon and toasted almonds and serve with a festive or Sunday roast.