“I know sprouts can be divisive, but this recipe is so delicious. Chestnuts give it a holiday vibe. If there’s a dude roasting them in your town, buy his! You can do this on the day, or on Christmas Eve. ”
Peel and chop the onions, then pick and finely chop the sage.
Put a large pan on a high heat. Slice the bacon into chunky strips then put in the pan with a drizzle of olive oil; turn the heat down to medium. Once lightly golden, crumble in the chestnuts.
When the chestnuts and bacon start to turn deep golden, add the onions and sage and turn the heat right down. Let everything cook slowly for half an hour or so while you watch some telly and prep the Brussels sprouts.
Use a small paring knife to trim off the base and peel back any tatty outer leaves. Leave smaller Brussels whole and halve the larger ones through the core so they hold together.
Once that’s done, put the Brussels in a large pan on full whack and click on a full kettle. Put a good teaspoon or 2 of sea salt in with the Brussels to season the water – the pan should be nudging up to hot; as soon as you’re at full whack, carefully pour in the boiling water.
Boil for about 5 minutes, till just tender but still holding their texture. Taste to check; they should be slightly undercooked. Drain, then throw them in with the chestnutty mix. Use spoons to scrape the sticky bits from the bottom of the pan. Add the butter, then adjust the seasoning.
Serve these right away, or store somewhere cool. Reheat in the same pan and serve once piping hot.