Sprouts at Christmas can have a mixed reaction, but Mary has devised a delicious alternative to the unappealing overcooked mush that sometimes masquerades as an accompaniment to festive fare. This dish combines the freshness of the sprout with the salty smokiness of the bacon, the rich texture of chestnut and the deep spiced fruitiness of the mulled vinegar.
- Around 250g Brussel sprouts
- 2 rashers of streaky smoked bacon (sliced) or 75g pancetta cubes
- 8 Chestnuts – cooked and peeled – chopped into small chunks
- 1 onion finely sliced
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon stratta mulled fruit vinegar
Par boil the sprouts, remove from the water.
Cut the sprouts in half and set aside.
In a sauté pan heat the olive oil and add the onions until they soften a little.
Add the bacon and chestnuts and sauté until the bacon is cooked and the chestnuts are heated through.
Add the sprouts to the pan along with the stratta Mulled Vinegar.
Toss all the ingredients together for a moment.