Sprouts! They are as traditional as Morecambe and Wise, humorous socks and granny falling asleep after one too many sweet sherries. We all have memories of bullet hard offerings, or overcooked soggy and slightly brown servings with little texture.
A little variety, flavour and attention however restores some faith in this much maligned, but quintessentially British vegetable.
To serve 4
6-8 Brussels sprouts per person
1 clove of garlic (optional)
1 shallot or 3-4 spring onions
1oog cubetti pancetta or streaky bacon
Salt and pepper
Splash of dry white wine
Dawn: I am intrigued! Do, pray, tell more, Andrew!
Andrew: It is actually far easier than all that tedious cutting in crosses that some people do.
- Chop the shallot or spring onion very finely and fry on a low heat in a little olive oil in a frying pan for one minute.
- Add the garlic (optional) and keep stirring the ingredients until they are starting to turn a golden colour. At the same time add the pancetta or finely chopped bacon and allow it to crisp up
- Slice the ends off the sprouts and remove the outer leaves. Slice each sprout into 3 or 4 sections so they fall apart, or shred in a food processor.
- Add to the pan and saute for 3-4 minutes, mixing with the shallots and pancetta.
- Add a splash of white wine or water, put the lid on the pan and allow to steam for a minute before serving.
Dawn: How quick was that?
Andrew: Also guaranteed not to cause Granddad his regular ‘problem’!
Dawn: So that is the surprise! Keep following us on Twitter @Love_Food_UK for more Christmas updates.