Brussels sprouts with chestnuts and bacon


Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

This is the perfect accompaniment for game.


  • 75 g good unsmoked streaky bacon, cut into lardons
  • 600 g small Brussels sprouts, trimmed
  • sunflower oil


Preheat the grill.

Spread out the bacon lardons on a baking tray or sheet of foil and grill until cooked, stirring occasionally.

Meanwhile, blanch the sprouts in a saucepan of boiling salted water for 2 minutes or until just tender. Drain and refresh. Set aside.

Heat a film of oil in a frying pan, add the chestnuts and cook gently to heat and colour on all sides. Add the