The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded. Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying, grilling, slow cooking, or roasting. To ensure even cooking throughout, buds of a similar size are usually chosen. 

¼kg Brussels sprouts, trimmed

2 rashers smoked streaky bacon,cut into bite-sized pieces

50g vacuum-packed chestnuts

10g butter

STEP 1

Bring a saucepan of salted water to the boil, then tip in ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.

STEP 2

Heat a large frying pan, add 2 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.

STEP 3

Tip out of the pan, leaving the fat behind, then add 50g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.

STEP 4

Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.

STEP 5

Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender. Uncover, turn up the heat, then add most of the 10g butter and sauté the sprouts for 2 mins more.

STEP 6

Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.