Praline Chestnuts And Sprouts Food

BRUSSELS SPROUTS WITH BACON & CHESTNUTS

Steps:

• Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
• Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
• Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
• Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
• Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
• Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.

POMEGRANATE & CHESTNUT SPROUTS

Steps:

• Shred the sprouts by blitzing in a food processor, or do this carefully with a sharp knife. Heat the oil in a large frying pan over a medium-high heat and fry the sprouts, stirring regularly for 2-3 mins until mostly softened. Stir in the chestnuts, then drizzle in the pomegranate molasses.
• Fry for 1-2 mins more, or until the sprouts are tender and beginning to caramelise in places. Remove from the heat and season. Scatter over the pomegranate seeds.