SERVES 4
Ingredients:
400g sprouts
2 x cloves of garlic
1 x small red onion
100g bacon lardons
100g chestnut mushrooms
4 x sprigs of thyme
1 ½ tbsp butter
Method:
Before cooking, you will need to peel your sprouts. Each sprout has extra “leaves” on it that need to be removed; there are usually around 2-3 on each. Peel your sprouts and make a cross incision in the bottom of each.
Upon completion of peeling and cutting the crosses, give them a thorough rinse and let them sit in cold water until you have completed your preparation with your other ingredients.
Finely chop your cloves of garlic, red onion and chestnut mushrooms.
Drain your sprouts and dry them with a piece of kitchen roll before cutting in half.
In a hot pan, melt a large lump of butter and add your halved sprouts, face down. Let them simmer in the butter for 5-6 minutes.
Add your other prepared ingredients; the onion and garlic and bacon lardons. Mix together. Then add the sprigs of thyme and mushrooms. Cook for a further 15 minutes until the bottom of the sprouts begin to brown and the lardons crisp.
Add some rock salt and a generous portion of black pepper to serve. Delicious as its own snack or as an accompaniment to a roast dinner!