Personally, I think there’s a reason why turkey is only ever eaten once a year. For one thing, they’re so vast that you’re lumbered with the blesséd thing for the rest of the holidays and secondly, no matter how you flambé/curry-fy the beast, it still doesn’t taste particularly good. However, there is one aspect which I think is grossly overlooked for the rest of the year and that is the Brussel Sprout. I know it instils horror for some but this veg really is a wonder. This recipe breaks up the tradition and makes a tasty treat form the turkey horrors of Christmas:
- 1 x bag of Brussel Sprouts, finely shredded
- 3 cloves of garlic, finely chopped
- 1 x vacuum packet of chestnuts, roughly chopped
- 12 rashers of streaky bacon, chopped up into ladons
- Good glug of white wine
- Fry the bacon in a little olive oil until crispy.
- Add the garlic and chestnuts for a minute or two.
- Next add the Brussel Sprouts and stir well. Add the white wine and let it evaporate. Once the Brussels have started to soften turn out onto a serving platter.
Directions for use: Embrace the sprout and serve throughout the winter months.