This is a great recipe to convince any doubters that sprouts are worth it – halve them and fry in buttery bacon with toasted almonds. Cut the bacon into pieces the shape of a postage stamp.

Cook, stirring occasionally, until the liquid evaporates and the sprouts are cooked through and tender, 2 to 3 minutes. Add the chestnuts and reserved bacon, and stir to heat through, 1 to 2 minutes.

Place enough water in a saucepan to cover the sprouts. Bring the water to the boil. Lower the heat and simmer for 7 minutes. Drain the sprouts in a colander and place in a bowl. Dice the bacon and fry ...

This is a great way to serve sprouts. It would make a lovely side dish for the Christmas Day turkey or with cold cuts on Boxing Day. Heat a frying pan over medium heat and fry the bacon until crisp.

Season the onions with salt and pepper. Cook the bacon in a separate pan until it’s crispy. Put the Brussels sprouts, onions, and bacon in a large casserole, add the stock and cream, and bring ...

Here's a healthy dish with a meaty twist. Ingredients 1 kg brussels sprouts 250 gms chestnuts 200 gms turkey bacon 200 gms butter 5 gms thyme 10 gms parsley 100 gms shallots 5 gms salt 1.

When caramelized (a little black on the edges is fine), add half the bacon, half the lemon juice, and half the brown butter, and stir together. Reduce the heat to medium; cook until the sprouts ...

In a large bowl, mix the butter with the sprouts, season with salt and pepper and place in the air-fryer basket. Just chuck over the bacon lardons. Cook for five minutes then add in the chestnuts.