A not so boring Brussel Sprout recipe


Brussel sprouts
olive oil
unsalted butter
bacon, finely sliced
2 sprigs of sage, leaves picked
sea salt
freshly ground black pepper
2 tablespoons Worcestershire sauce
2 cloves of garlic


Use the fine slicing attachment of a food processor, slice the sprouts. (If you dont have one, cut them thinly) then soak in water and leave to one side.

Add a splash of olive oil and the butter to a large pan over a medium heat. Add the bacon, sage leaves and a pinch of salt and pepper and cook for 5 to 10 minutes, or until the bacon is crispy. Quickly drain the sprouts and add them straight to the pan and turn the heat up – it doesn’t matter if they’re still a bit wet, this will help them steam. Saute for around 10 minutes, or until soft, adding a splash of water as you go, if needed.

Add the Worcestershire sauce, toss everything together then turn the heat off. Finally stir in the garlic – you really want that hum of raw garlic – and serve straight away.


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