01/12/2025
We all know that sprouts are the Marmite of Christmas Dinner. Love them or hate them, Ben Tish has given them the Cubitt House treatment: pan-roasted until buttery and golden, with fragrant Sage and crisped-up Bacon hiding in all the right places. Go on, give them a go.
Ingredients (Serves 4)
• 500g Brussels sprouts, trimmed and halved
• 150g cooked chestnuts, roughly broken
• 150g smoked streaky bacon, cut into lardons
• A handful of fresh sage leaves
• 2 tbsp good-quality olive oil
• 25g unsalted butter
• Sea salt & cracked black pepper
• Optional: a splash of aged balsamic or squeeze of lemon
Method
1. Blanch the sprouts
Drop the sprouts into boiling salted water for 3–4 minutes until just tender. Drain well and let them steam dry - this helps them caramelise later.
2. Render the bacon
Heat the olive oil in a heavy-based pan. Add the bacon and cook slowly until crisp and the fat has rendered. Lift out and set aside.
3. Caramelise the sprouts
Add the butter to the same pan, then the sprouts. Cook over medium heat, turning occasionally, until golden and nutty - about 6–8 minutes.
4. Bring it together
Toss in the chestnuts and sage leaves. Let them warm through and crisp slightly in the butter and bacon fat. Return the bacon to the pan. Season generously and, if you like, add a splash of balsamic or lemon to cut through the richness. Serve immediately.
