There's lots to add to your lonely sprouts this Christmas with chestnuts, banana shallots and bacon!
Scroll down to discover how to cook perfect sprouts at home.
Sprouts - 100g
Bicarbonate of Soda - 5g
Cooked Chestnuts - 25g
2 Large Banana Shallots
Sage - 4 Leaves
Dried Pancetta or Streaky Bacon - 25g
Criss-cross the bottom of the sprouts
Cook the brussels sprouts in a pan of boiling salted water with a touch of bicarbonate of soda until soft but not overcooked.
In a cold pan, place the diced pancetta and turn on the heat slowly cooking the pancetta until it goes a light brown colour and is crispy.
Add in the cooked chestnuts and finely diced shallots and cook until the shallots are soft.
Drain the cooked sprouts and add into the pan and toss.
Season with care, as the pancetta will already contain a lot of salt.
Finish with a touch of ripped sage.