250g Brussels sprouts — peeled, trimmed and cut in half
50g confit chestnuts (shop-bought)
5 strips smoked streaky bacon, cut into lardons
1 good tbsp duck fat
Salt and pepper
250g of prepared sprouts
1 good tbsp of duck fat
Maldon salt
Good amount of chopped parsley
1 lemon for zest
200g sprouts, very thinly sliced
1 clove garlic, bashed & chopped
Fresh picked thyme
100g double cream reduced by half
Large pinch of chopped parsley
Place a pan of well-seasoned water on to boil. Add the sprouts and cook for approximately 2–3 minutes. Drain well.
Heat a roasting tray in a hot oven at 210°C with the duck fat.
Add the bacon lardons to the tray and cook for 3–4 minutes until lightly coloured.
Add the drained sprouts to the hot tray with the duck fat and bacon, and roast for 8–10 minutes.
Add the chestnuts and cook for a further 3–4 minutes.
Lightly season with salt and pepper and serve.
Have your roasting tray in the hot oven at 210c.
Blanch the sprouts first in boiling salted water for 1 minute, then strain well and shake off excess water.
Add the duck fat into the roasting tray.
Add the sprouts and roast well, cooking for approx. 15 mins depending on size.
Shake every 5 mins, lightly season with salt and pepper.
When ready, add plenty of chopped parsley and fresh lemon zest at the end.
Add sprouts to the cream with a little seasoning.
Cook down with a lid so it thickens.
Finish with thyme and chopped parsley.
Check the seasoning.
250g Brussels sprouts — peeled, trimmed and cut in half
50g confit chestnuts (shop-bought)
5 strips smoked streaky bacon, cut into lardons
1 good tbsp duck fat
Salt and pepper
250g of prepared sprouts
1 good tbsp of duck fat
Maldon salt
Good amount of chopped parsley
1 lemon for zest
200g sprouts, very thinly sliced
1 clove garlic, bashed & chopped
Fresh picked thyme
100g double cream reduced by half
Large pinch of chopped parsley
Place a pan of well-seasoned water on to boil. Add the sprouts and cook for approximately 2–3 minutes. Drain well.
Heat a roasting tray in a hot oven at 210°C with the duck fat.
Add the bacon lardons to the tray and cook for 3–4 minutes until lightly coloured.
Add the drained sprouts to the hot tray with the duck fat and bacon, and roast for 8–10 minutes.
Add the chestnuts and cook for a further 3–4 minutes.
Lightly season with salt and pepper and serve.
Have your roasting tray in the hot oven at 210c.
Blanch the sprouts first in boiling salted water for 1 minute, then strain well and shake off excess water.
Add the duck fat into the roasting tray.
Add the sprouts and roast well, cooking for approx. 15 mins depending on size.
Shake every 5 mins, lightly season with salt and pepper.
When ready, add plenty of chopped parsley and fresh lemon zest at the end.
Add sprouts to the cream with a little seasoning.
Cook down with a lid so it thickens.
Finish with thyme and chopped parsley.
Check the seasoning.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.