Perfect Brussels Sprouts

Liam Dillon

Liam Dillon

3rd January 2020
Liam Dillon

Perfect Brussels Sprouts

20 min

Love them or hate them Brussels Sprouts are essentially very small powerful cabbages, with a horseradish-like taste (more so when undercooked) but they also horrendous when over-boiled. Although they are mainly thought of around December, they are available throughout the winter months.

If you don't like sprouts very much, shredding them down or grating them will give you a very different take on them.


  • 600g Sprouts
  • 200g Pancetta or thick cut smoked back bacon
  • 1 x large shallot
  • 50ml sherry vinegar
  • Maldon Sea Salt to taste
  • Pepper mill to taste


At The Boat Inn we cut the bottoms of the Brussels Sprouts lightly, then cut them into quarters.
We then boil in lightly salted water for about a minute. They ought to retain a little bite to them.
A great way of keeping them green is to strain in a colander, immediately after boiling and then plunge into iced water. This will bring out the vibrant green colour to them.
Cut 200g pancetta into strips and start to fry them until the fat begins to render from them. At this stage add your thinly sliced shallot.
Continue to cook the pancetta and the onion until the meat is crispy. Add the reserved sprouts if you chilled them. If not, add them straight from being boiled.
Add about a tablespoon of sherry vinegar and use flaked sea salt to season.

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