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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
