Brussels Sprout

The humble sprout – this vegetable is a fantastic edition to any roast dinner and not just for Christmas.  We source them from Raymond Rankin on the Donaghadee Road in Ards, its one of those vegetables that are a stone throw from the shop (well a big throw – 2 miles)

My favourite way to cook 500g brussels is to, fry 4 slices of Kennedy Streaky bacon – approx 3mins each side on a medium heat (dont crisp the bacon at this stage).  Slice Brussels in 3 and steam them for 3 minutes, dont cook any longer or they will go into mush when you move onto the next stage. Chop streaky bacon into nice size bits, add Brussels to frying pan with a knob of Aberthany Butter and the chopped bacon and lightly fry for another 4-5 mins, season with salt and pepper).  Obviously feel free to add chilli, garlic, chestnuts or whatever takes your fancy.