Sprouting into the New Year

full brusselPersonally, 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:Brussel sprout


  • 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


  1. Fry the bacon in a little olive oil until crispy.
  2. Add the garlic and chestnuts for a minute or two.
  3. 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.

Brussels 2


2 thoughts on “Sprouting into the New Year

  1. Harsh words for the poor turkey – ever tried this one, produced last night by James as I am hors de combat for cooking …… it was a “Black onion, turkey, fried egg banjo” It was yummy, honest! Only thing missing, the wondrous brussel sprout! James’ll give you the recipe if you’d like!!


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