Every Christmas dinner table needs sprouts and this recipe for Christmas sprouts with streaky Yorkshire bacon is a perfect antidote for those sprout lovers and haters alike! Covered in our butchery’s in house smoked streaky Yorkshire bacon, aromatic fresh herbs and seasonal chestnuts, this is truly a taste of Christmas. Our earthy Yorkshire sprouts couldn’t be fresher, they are grown just down the road from Bob from Knaresborough, he brings them to us on the stalk or loose.
Method
Peel, dice and sautee onions in a large pan with a healthy glug of rapeseed oil. While they’re sizzling away pick the parsley and sage off their stalks and finely chop and set aside.
In a large, heavy bottom pan add the bacon and a drizzle of rapeseed oil on medium heat, when they’ve just started to sizzle and turned lightly golden brown, crumble in the chestnuts.
Meanwhile prepare the sprouts by peeling away any outer layers that look to earthy, cut the bottoms off and half any that are too big.
In a large pan of salted boiling water, add the sprouts to boil until just tender, about five minutes, but will vary depending on the size. Once cooked, drain and add to the pan with onions, bacon and chestnuts.
Add in a knob of butter and your fresh herbs. Season lightly with salt and ground pepper.
Toss to cover.
Serve immediately and enjoy converting those sprout haters!
Have you tried our festive cranberry sauce recipe?
All ingredients used in this recipe are available to purchase from the Fodder farm shop
