Brussels Sprouts
- 1 kg Brussels sprouts trimmed
- 125g vacuum pack chestnuts, sliced or crumbled
- 4 smoked bacon rashers, rind removed and cut into strips/lardons
- 60g butter
- 55gm Whole Almonds, skinless
- Salt and black pepper
Hrishikesh Desai's Brussel Sprouts
Ingredients
Method
Brussels Sprouts
1. Cook off the sprouts in salted boiling water for 5-10 minutes until tender and drain. Refresh in ice water. Remove and drain well.
2. Heat some butter in a pan. Add the smoked bacon lardons and fry well until the bacon is golden and crispy.
3. Then add the almonds and fry until they are golden brown in colour followed by the drained brussels sprouts. Colour the sprouts until they take a bit colour.
4. Finish by adding the remaining butter so the sprouts get roasted properly. Then drain through a colander.
5. Season with salt and pepper, add the sliced chestnuts and toss well. Serve immediately in a large bowl.
One Community. One Purpose. Powered by You.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
