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Ingredients
- 500 g Brussel sprouts
- olive oil
- a large knob of butter
- 4 rashers quality smoked streaky bacon, finely sliced
- 2 sprigs of sage, leaves picked
- sea salt
- freshly ground black pepper
- 2 tablespoons Worcestershire sauce
- 2 cloves of garlic
Details
Servings 4
Adapted from jamieoliver.com
Preparation
Step 1
Add a splash of olive oil and the butter to a large pan over a medium heat. Add the bacon, sage leaves and a pinch of salt and pepper and fry for 5 to 10 minutes, or until lovely and crispy. Quickly drain the sprouts and add them straight to the pan and turn the heat right up – it doesn't matter if they're still a bit wet, this will help them steam. Pop the lid on and fry for around 10 minutes, or until soft, adding a splash of water as you go, if needed.
Add the Worcestershire sauce, toss everything together then turn the heat off. Gun in the garlic – you really want that hum of raw garlic – then give it another good stir and serve straight away. Delicious!
Smoky mixed-potato w...
Stir-fried vegetable...
Add a splash of olive oil and the butter to a large pan over a medium heat. Add the bacon, sage leaves and a pinch of salt and pepper and fry for 5 to 10 minutes, or until lovely and crispy. Quickly drain the sprouts and add them straight to the pan and turn the heat right up – it doesn't matter if they're still a bit wet, this will help them steam. Pop the lid on and fry for around 10 minutes, or until soft, adding a splash of water as you go, if needed.
Add the Worcestershire sauce, toss everything together then turn the heat off. Gun in the garlic – you really want that hum of raw garlic – then give it another good stir and serve straight away. Delicious!
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